Because after the polenta is ready, we have to move quite quickly, I preferred to prepare my ingredients first and then to prepare the polenta (to be correct, my husband helped me to prepare it: P). In conclusion, I chopped the leeks, kaizer and diced mushrooms, sliced the sausage and grated the cheeses.
I heated in a pan a little oil in which I hardened the leeks for 2-3 minutes, then I added the mushrooms, salt and pepper to taste and left them on the fire, stirring from time to time, until all the liquid left by the mushrooms had drained. .
Meanwhile, I boiled water mixed with milk, 2 tablespoons of salt and 3 tablespoons of oil. When it started to boil, I added the corn in the rain, stirring constantly with the whisk. I let it boil for about 10 minutes, then I added the bran, also stirring constantly. I let it boil for a few more minutes and I stopped the fire. I mixed the sheep's milk with the cow's and the yogurt, and I mixed the leeks and mushrooms with the kaizer and the pork breast.
In a cake pan with removable walls, greased with butter, I put a layer of polenta, then a layer of cheese mixed with yogurt, and polenta, mushroom mixture, another layer of polenta that I greased with butter, and I placed the sausage slices. In the middle I made a callus in which I broke an egg, sprinkled grated cheese and put in the oven until the egg was done. I also used a small yena pot and a ceramic saucepan. A goodness with many calories came out: P. Serve with a glass of red wine.