Baked Polenta with Italian Sausage, Mushrooms & Three Cheeses
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
olive oil
fruity |
|
1 | small |
onions
yellow, chopped |
|
2 | large |
garlic cloves
minced |
* |
1 | medium |
sweet red bell peppers
sweet, cored, seeded and chopped |
|
½ | pound |
italian sausage
mild, casing removed |
|
½ | pound |
mushrooms
fresh, thinly sliced |
|
2 ½ | cups |
milk
broth or water |
|
¾ | cup |
cornmeal
|
|
1 | tablespoon |
sage leaves
chopped fresh |
* |
1 | tablespoon |
italian parsley
chopped |
|
¼ | teaspoon |
cayenne pepper
ground |
|
1 | cup |
ricotta cheese
|
|
½ | cup |
gruyere cheese
shredded, or other swiss cheese |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground, to taste |
* |
4 | tablespoons |
butter
or margarine, melted |
|
4 | tablespoons |
Parmesan cheese
grated |
|
1 | x |
tomato sauce
fresh |
* |
Garnish | |||
1 | x |
italian parsley
fresh chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
olive oil
fruity |
|
1 | small |
onions
yellow, chopped |
|
2 | large |
garlic cloves
minced |
* |
1 | medium |
sweet red bell peppers
sweet, cored, seeded and chopped |
|
226.8 | g |
italian sausage
mild, casing removed |
|
226.8 | g |
mushrooms
fresh, thinly sliced |
|
591 | ml |
milk
broth or water |
|
177 | ml |
cornmeal
|
|
15 | ml |
sage leaves
chopped fresh |
* |
15 | ml |
italian parsley
chopped |
|
1.3 | ml |
cayenne pepper
ground |
|
237 | ml |
ricotta cheese
|
|
118 | ml |
gruyere cheese
shredded, or other swiss cheese |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground, to taste |
* |
6E+1 | ml |
butter
or margarine, melted |
|
6E+1 | ml |
Parmesan cheese
grated |
|
1 | x |
tomato sauce
fresh |
* |
Garnish | |||
1 | x |
italian parsley
fresh chopped |
* |
Directions
Heat olive oil in a medium skillet; sauté 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℉ (190℃).
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.