Baked Polenta W/italian Sausage, Mushrooms & Three Cheese Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Fruity olive oil,
3/4 cup: Yellow cornmeal,
1 small: Yellow onion, chopped
-- preferably stone-ground,
2 large: Garlic cloves, minced
1 tbsp: Chopped fresh sage,
1 medium: Red sweet pepper,
1 tbsp: Chopped Italian parsley,
-- cored, seeded and chopped
1/4 tsp: Ground cayenne pepper,
1/2 lbs: Mild Italian sausage,
1 cup: Ricotta cheese,
--, (the kind with fennel
1/2 cup: Shredded gruyere cheese,
-- seed and garlic),
-OR- other swiss cheese,
-- with casing removed,
Salt,
1/2 lbs: Fresh mushrooms,
Freshly ground black pepper,
--, (crimini, button, or
4 tbsp: Butter or margarine, melted
-- other type as available),
4 tbsp: Grated parmesan cheese,
-- trimmed and thinly sliced,
Fresh Tomato Sauce,
2 1/2 cup: Milk, broth or water
-, see separate recipe
GARNISH
Fresh Italian Parsley,
Herb sprigs,
-- chopped,
Directions:
Heat olive oil in a medium skillet; saute onion, garlic, and sweet
pepper until hot through. Add crumbled sausage and continue cooking
just until meat changes color. Stir in mushrooms and cook until hot
through. Drain excess fat and set mixture aside. Place milk or other
liquid in a large, heavy saucepan over moderately high heat; slowly
add cornmeal, stirring briskly with a wire whisk to prevent lumping.
Bring to a boil and cook 10 minutes, or until mixture is very thick
and smooth; stir constantly to prevent scorching. Remove pan from
heat and stir in herbs, cayenne pepper, and ricotta and gruyere
cheeses. Add sausage and sweet pepper mixture, combine well, then
season to taste with salt and pepper. Pour mixture into two 9-inch
pie plates lined with plastic wrap. Cool on a wire rack, then cover
and refrigerate at least an hour, or as long as three days. When
ready to serve dish, preheat oven to 375 degrees F. Cut polenta in
wedges and place on an oiled shallow baking pan large enough to hold
polenta in one layer without crowding. Drizzle with melted butter
and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until
polenta is lightly browned and very hot when tested with a small
knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish
with chopped fresh parsley and sprigs of herbs.
Source from luhu.jp
pepper until hot through. Add crumbled sausage and continue cooking
just until meat changes color. Stir in mushrooms and cook until hot
through. Drain excess fat and set mixture aside. Place milk or other
liquid in a large, heavy saucepan over moderately high heat; slowly
add cornmeal, stirring briskly with a wire whisk to prevent lumping.
Bring to a boil and cook 10 minutes, or until mixture is very thick
and smooth; stir constantly to prevent scorching. Remove pan from
heat and stir in herbs, cayenne pepper, and ricotta and gruyere
cheeses. Add sausage and sweet pepper mixture, combine well, then
season to taste with salt and pepper. Pour mixture into two 9-inch
pie plates lined with plastic wrap. Cool on a wire rack, then cover
and refrigerate at least an hour, or as long as three days. When
ready to serve dish, preheat oven to 375 degrees F. Cut polenta in
wedges and place on an oiled shallow baking pan large enough to hold
polenta in one layer without crowding. Drizzle with melted butter
and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until
polenta is lightly browned and very hot when tested with a small
knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish
with chopped fresh parsley and sprigs of herbs.
Source from luhu.jp