Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses (#1776)

Serves
Ready
6
1
Hours
Prep
Cook
20
Minutes
40
Minutes
Categories
Italian Pork Sausage Main
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Ingredients

  • 1 Tbsp Olive Oil fruity
  • 1 small Onions yellow, chopped
  • 2 large Garlic Cloves minced
  • 1 medium Sweet Red Bell Peppers sweet, cored, seeded and chopped
  • 1/2 pound Italian Sausage mild, casing removed
  • 1/2 pound Mushrooms fresh, thinly sliced
  • 2 1/2 cups Milk broth or water
  • 3/4 cup Cornmeal
  • 1 Tbsp Sage Leaves chopped fresh
  • 1 Tbsp Italian Parsley chopped
  • 1/4 tsp Cayenne Pepper ground
  • 1 cup Ricotta Cheese
  • 1/2 cup Gruyere Cheese shredded, or other swiss cheese
  • 1 Salt
  • 1 Black Pepper freshly ground, to taste
  • 4 tablespoons Butter or margarine, melted
  • 4 tablespoons Parmesan Cheese grated
  • 1 Tomato Sauce fresh

Garnish

  • 1 Italian Parsley fresh chopped

Directions

  1. Heat olive oil in a medium skillet; sauté onion, garlic, and sweet pepper until hot through.
  2. Add crumbled sausage and continue cooking just until meat changes color.
  3. Stir in mushrooms and cook until hot through.
  4. Drain excess fat and set mixture aside.
  5. 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.
  6. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching.
  7. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses.
  8. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper.
  9. Pour mixture into two 9-inch pie plates lined with plastic wrap.
  10. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.
  11. When ready to serve dish, preheat oven to 375° f (190° c).
  12. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding.
  13. Drizzle with melted butter and sprinkle with parmesan cheese.
  14. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge.
  15. Serve with fresh tomato sauce, and garnish with chopped fresh parsley and sprigs of herbs.
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