Grilled polenta with Italian sausage and mozzarella

Ingredients:

• 2 tbsp. l. olive oil
• 1 tube (500g) prepared polenta, cut into 8 slices (polenta recipe)
• 240 g chilled sweet or hot Italian sausage, casing removed
• 180 g cremini mushrooms, diced
• 2 cloves garlic, minced
• 1 can (800 g) of canned peeled whole tomatoes in their own juice, mashed
• Coarse salt and freshly ground pepper
• 2 tbsp chopped fresh parsley, plus extra for sprinkling
• 230 g sliced ​​mozzarella
• 2 tbsp. l. grated parmesan cheese

Preparation:

1. Preheat a roaster or oven with a grill. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add polenta and fry until golden brown, about 3 minutes per side. Transfer to a serving platter.
2. Add the sausage meat to the same pan and cook, stirring and breaking up the meat with a wooden spoon, for about 3 minutes, until browned. Add the mushrooms and cook, stirring occasionally, for about 3 minutes, until softened.
   
   Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 teaspoon of salt and 1/2 teaspoon of pepper, and bring to a boil. Reduce the heat and continue cooking for another 5 minutes, until the mixture thickens. Stir in the parsley.
3. Place polenta slices on top of the sauce. Then add mozzarella slices and sprinkle with Parmesan. Grill the polenta until golden brown, about 3 minutes. Sprinkle with plenty of parsley and season with pepper to taste.