Bring the water with the milk to a boil. Salt, sieve the flours together and pour in slowly, stirring constantly to obtain a very soft polenta, cook for about 40 min.
Sauté the Lucanica sausage paste on low heat and put into the individual serving dishes.
Sauté the porcini mushrooms quickly in olive oil, garlic and parsley.
Pour the polenta over the sausage in the dishes, let rest a minute, cover with grated Trentingrana and melted botìro di Primiero di Malga and broil briefly.
Top with the porcini “trifolati” and a sprig of curly parsley. Serve piping hot.
BEST WINE CHOICE: Trento DOC brut
Preparation time: 45 minutes