2 colheres (sopa) de Óleo de Soja Soya
2 xícaras (chá) de flocão de milho 5 xícaras (chá) de leite
1 cubo de caldo de galinha
Molho4 colheres (sopa) de Óleo de Soja Soya
1 colher (sopa) de alho triturado
1 xícara (chá) de cebola picada
7 gomos de linguiça toscana sem pele
1/4 de xícara (chá) de vinho branco seco
1 cenoura picadinha
2 tomates maduros picados
3 colheres (sopa) de salsinha picada
2 colheres (sopa) de cebolinha picada
Orégano a gosto
1 lata de polpa de tomate
1 xícara (chá) de leite
Montagem
1 colher (sopa) de Óleo de Soja Soya
4 xícaras (chá) de queijo muçarela ralado
Polenta: In a saucepan, add the Soya Soya Oil, milk, chicken stock and cornflakes and cook, stirring constantly, until the mixture starts to come loose from the bottom of the pan. Turn off the heat and leave to cool.
Sauce: In a pan, brown the garlic and onion in the Soya Soya Oil. Add the sausage and let it fry. Add the white wine and let it evaporate. Add the carrots, tomatoes and then the rest of the sauce ingredients. Cook for 20 minutes, stirring occasionally, or until the sauce reduces.
Assembly: Smear the bottom of a rectangular baking dish with Soya Soya Oil. Layer half of the polenta, smoothing it well. Add half the mozzarella, pour in the sauce, then the polenta and the remaining mozzarella. Place the polenta in a preheated oven to reheat for 15 to 20 minutes at 200 °C, or until the cheese is melted and lightly browned.
