Rinse and sort out the spinach, removing the thick stems. In a saucepan, bring enough water with liter tsp salt to a boil and blanch the spinach in it liter minute, drain in a sieve and cool, then squeeze lightly.
Heat the olive oil in a frying pan and roast the sausages until they are brown all over, cool a little and cut each sausage into 3 pieces. Take a few spinach leaves in each hand, put one sausage piece in each and wrap with the spinach. Set the sausage packets aside. Finely chop the sage leaves.
For the polenta, bring the clear soup to a boil and remove the saucepan from the stove. Stir in the polenta and continue to cook at a low temperature for about 2-3 minutes according to the package instructions. Stir constantly. Then fold in 50 g Parmesan cheese, sage and nutmeg (freshly grated). Allow the polenta to cool a little. 4.
Grease a large shallow gratin dish with olive oil. Rub hands with a tiny bit of oil, take liter heaping tbsp of polenta in one hand, make a bulge, pour in liter wrapped sausage and then form polenta into a closed ball. Prepare the remaining polenta and spinach sausage pieces in the same way and place the balls together in the gratin dish.
5. Preheat the oven to 225 °C. Blanch the tomatoes, skin them, cut them in half and remove the stalks. Cut the tomato flesh into w
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