Prepare the creamy polenta: Bring the milk to a boil and season with salt, pepper and grated nutmeg. Add the polenta and cook over low heat for 20 minutes, stirring regularly. At the end, stir in the Grana Padano cheese, a knob of butter and the Luxembourgish mustard.

Cook the Wäinzoossiss: Heat olive oil in a frying pan and fry the sausages on both sides for 8–9 minutes until golden. Before serving, cut the sausages in half and thread them onto skewers.

Make Grandma’s garnish: Peel and chop the onion and mushrooms. In a separate pan, render the bacon, then add the onions and mushrooms and cook until soft and golden. Stir in the chopped parsley just before serving.

To serve: Arrange the creamy polenta on plates, top with the skewered Wäinzoossiss and garnish with the bacon–onion–mushroom mixture. Decorate with fresh herbs.