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Ingredients:
Polenta
Parmesan Cheese
300g Button Mushrooms
2 Sausages
Olive oil, salt and pepper

Procedure:
cut the polenta into rounds (or slices) and cook them in a non-stick pan until they are nicely toasted.
For the home-made sauce remove the skin from the sausages, break them into little pieces and brown them in a frying pan with a little oil, until they have changed colour. Add the mushrooms, chopped into little pieces (season) and leave to cook with the lid on, until the mushrooms have softened and shrunk.
For the parmesan wafers: grate the parmesan, and sprinkle it in a round shape, slightly larger than the polenta round, in a non-stick frying pan. Turn on the heat. The parmesan will begin to melt, and as soon as the edges come off the pan, lift it up and place it on a serving plate. Put a toasted polenta slice on top and then a spoonful of the home-made sauce.