Ingredients

2 tablespoons olive oil or lard, plus more olive oil for drizzling
1/4 pound pancetta (Italian bacon), diced
3/4 pound sweet sausages with or without fennel, casings removed and meat crumbled
2 cups polenta
Salt
Boiling water, as needed
1 cup golden raisins, plumped in hot water and drained
3 egg yolks
Freshly ground black pepper

Directions

Preheat the oven to 375 F. Oil or butter a gratin dish 10 inches long, a 12-inch pie dish, or a 9-by-11-inch baking dish.

In a large saute pan, heat the olive oil or lard over medium heat. Add the pancetta and sausage and saute until cooked through but not crisp, 7 to 8 minutes. Remove from the heat.

In a large bowl, combine the polenta and 1 teaspoon salt. Gradually whisk in enough boiling water to make a very thick batter. Add the raisins, three-fourths of the pancetta and sausage, the egg yolks and some pepper, and mix well. Pour into the prepared dish. Top evenly with the remaining pancetta and sausage, and drizzle with a little olive oil.

Bake the pie until the top is golden and the pancetta and sausage are crisp, about 40 minutes. Transfer to a rack and let cool for 10 minutes, then serve. Makes 6 servings as a main course, 8 to 10 as a first course.