Baked Polenta W/Italian Sausage, Mushrooms And Three Cheese

Recipe Ingredients

1 tablespoon	15ml	Fruity olive oil
1 tablespoon	15ml	Yellow onion - chopped (small)
2 tablespoons	30ml	Garlic cloves - minced (large)
1 tablespoon	15ml	Red sweet pepper - - cored, seeded and (medium)
1/2 lb	227g / 8oz	Mild Italian sausage
1/2 lb	227g / 8oz	Fresh mushrooms - - (crimini, button,)
2 1/2 cups	592ml	Milk - broth or water
3/4 cup	46g / 1.6oz	Yellow cornmeal
1 tablespoon	15ml	Chopped fresh sage
1 tablespoon	15ml	Chopped Italian parsley
1/4 teaspoon	1.3ml	Ground cayenne pepper
1 cup	146g / 5.1oz	Ricotta cheese
1/2 cup	73g / 2.6oz	Shredded gruyere cheese or Swiss cheese
		Salt
		Freshly ground black pepper
4 tablespoons	60ml	Butter or margarine - melted
4 tablespoons	60ml	Grated parmesan cheese
		Fresh tomato sauce
		Garnish
		Fresh Italian parsley - - chopped
		Herb sprigs

Recipe Instructions

Heat olive oil in a medium skillet; sauteeonion, 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 375F. 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:
Anita A. Matejka

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