Polenta with Sausage and Mushroom Sauce

Method

1. In a pot, bring 2 liters of salted water to a boil.
2. Add 600g of corn flour and whisk until smooth.
3. Cook the polenta for 50 minutes, stirring occasionally.
4. Meanwhile, soak dried porcini mushrooms in water to rehydrate.
5. Remove the casings from the sausages.
6. Finely chop two onions.
7. In a saucepan, heat olive oil and sauté the onions.
8. Add the aromatic herb bundle and crumbled sausages.
9. Squeeze the rehydrated mushrooms, give them a quick chop, and add to the sauce.
10. Deglaze with a good Chianti wine.
11. Add a tablespoon of tomato concentrate.
12. Add a tablespoon of mushroom water.
13. Cover and cook for 25 minutes.
14. Serve the polenta with the sauce.