25 min 
Easy 
Ingredients (2 people)
- Cooked sausage 80 gr
- Extra virgin olive oil to taste
- Left over polenta 500 gr
- Mature pecorino chees 150 gr
- Salt and pepper to taste
Preparation
- Sauté the left over diced sausage in some extra virgin olive oil, aromatic herbs, salt and pepper, then add the Rustica tomato sauce.
- In the meantime, break up the left over polenta in a bowl and add some of the pecorino and sausage sauce, stir thoroughly.
- Prepare two casserole tins: add a drop of extra virgin olive oil, followed by alternating layers of polenta mixed with the pecorino and remaining sauce.
- Bake for 12 minutes at 200°C in a preheated oven.
