Ingredients:

800 gr of yellow flour milled thin
200 gr of castrated pulp
150 gr of stewed pork
100 gr of butter
50 gr of sausage
50 gr of ham
50 gr of white flour
1  of milk
1/4 of chicken
1 pigeon
1 small spiced pork sausage
Some ripe tomatoes
1 l of red wine of excellent quality
1 l of vinegar
40 gr of olive oil
1 onion
1 sprig of rosemary
Some juniper berries
1 stalk of celery
Sage leaves
Salt
Pepper

Polenta pasticciata del Friuli

Preparation

Prepare a marinade with red wine, vinegar, juniper berries, cloves, slices of onion, sage leaves, celery, rosemary, salt and pepper. Leave the meat in the marinade for 12 hours. Drip the meat and let cook with 30 gr of butter and a drop of oil; meanwhile boil the spiced pork sausage.

Bring to the boil a liter of water with three quarters of a liter of milk and salt: When it boils put the yellow flour, mixing with a whisk. Cook the mush for at least half hour, continuing to mix.

Then let dissolve 50 gr of butter, add white flour and let toast; then dip with the remaining milk and let the sauce cook stirring for about 20 minutes.

Clean and wash the pigeon and the chicken, then cook with oil, butter, rosemary and tomatoes. Grease a mold with high edges and put a layer of mush covering the edges, too. Cut into small pieces the meat and mix it with the skinned sausage, spiced pork sausage, chicken, pigeon, pork and ham cut into slices.

Mix well with the sauce prepared above, then do a layer of stuffing above the mush, cover with other mush and go on to drain the ingredients. Pass in preheated oven at 180 degrees for half hour or so. After this time, flip the mess of mush on a warm serving dish and serve immediately.

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