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Baked Polenta W/Italian Sausage, Mushrooms And Three Cheese Recipe - Cooking Index

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Baked Polenta W/Italian Sausage, Mushrooms And Three Cheese

Cuisine: Italian
Type: Cheese, Eggs, Meat, Vegetables
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlFruity olive oil
1 tablespoon 15mlYellow onion - chopped (small)
2 tablespoons 30mlGarlic cloves - minced (large)
1 tablespoon 15mlRed sweet pepper - - cored, seeded and (medium)
1/2 lb 227g / 8ozMild Italian sausage
1/2 lb 227g / 8ozFresh mushrooms - - (crimini, button,)
2 1/2 cups 592mlMilk - broth or water
3/4 cup 46g / 1.6ozYellow cornmeal
1 tablespoon 15mlChopped fresh sage
1 tablespoon 15mlChopped Italian parsley
1/4 teaspoon 1.3mlGround cayenne pepper
1 cup 146g / 5.1ozRicotta cheese
1/2 cup 73g / 2.6ozShredded gruyere cheese or Swiss cheese
  Salt
  Freshly ground black pepper
4 tablespoons 60mlButter or margarine - melted
4 tablespoons 60mlGrated 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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