Ingredients
- 1 Morteau sausage
- 1.5 l of milk
- 2 Yellow Pelée onions
- 1 Garlic Pelée
- 800 g crushed tomatoes
- 1 bouquet garni
- 12 scallops without coral
- 180 g of polenta
- 100 g grated scamorza
- 20 cl of liquid cream
- 1 tablespoon (s) olive oil
Preparation
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Cook the stung morteau sausage in the milk for 30 min over low heat.
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Cut it into rings and reserve the milk for the cooking of the polenta.
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In a large frying pan, brown the minced onions with the garlic clove in a hurry for 5 min. Add the sausage, crushed tomatoes and bouquet garni. Cook for 30 min over low heat; 5 min before the end of cooking, incorporate the scallops. Salt, pepper.
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Bring the milk to a boil. Pour the polenta and cook it by mixing with a wooden spoon for 3 to 4 min.
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Then add the grated scamorza and the cream.
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Divide the polenta into the plates, pour the sausage sauce and scallops and serve.