POLENTA WITH CHOPPED SAUSAGES
Prepare the Indian meal as in the preceding receipt.
Take four Deerfoot sausages (or two, if a larger
variety of sausage), remove the skins, chop fine, then fry in
butter. When they are a nice brown add one
tablespoon of stock, and two tablespoons of tomato paste thinned
with hot water (or a corresponding amount of the
Cook for fifteen minutes more. Then cut the polenta
in slices as in preceding receipt and add the chopped
sausages with their sauce and grated cheese, in
layers as before.