Baked polenta w/italian sausage, mushrooms &
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Baked polenta w/italian sausage, mushrooms &
  Polenta    Sausage    Mushrooms    Italian    Pork  
Last updated 6/12/2012 12:57:12 AM. Recipe ID 19658. Report a problem with this recipe.
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      Title: Baked polenta w/italian sausage, mushrooms &
 Categories: Cheese/eggs, Companion, Harned 1994, Italian, Pork
      Yield: 6 Servings
 
      1 tb Fruity olive oil
      1 sm Yellow onion; chopped
      2 lg Garlic cloves; minced
      1 md Red sweet pepper
           -- cored, seeded & chopped
    1/2 lb Mild Italian sausage
           -- with fennel seed & garlic
           -- casing removed
    1/2 lb Fresh crimini, button or
           Other mushrooms as available
           -- trimmed and thinly sliced
  2 1/2 c  Milk, broth or water
    3/4 c  Yellow cornmeal
           -- preferably stone-ground
      1 tb Fresh sage; chopped
      1 tb Fresh Italian parsley
           -- chopped
    1/4 ts Ground cayenne pepper
      1 c  Skim or whole-milk ricotta
    1/2 c  Gruyere or
    1/2 c  Other Swiss cheese
           -- shredded
           Salt and pepper; to taste
      4 tb Melted butter or margarine
      4 tb Grated Parmesan cheese
           Fresh Tomato Sauce*

MMMMM-------------------------GARNISHES------------------------------
           Italian parsley; chopped
           Herb sprigs
 
  *Fresh Tomato Sauce recipe posted separately.
  
  Hill and Barclay write: "This is our idea of comfort food! Bland
  cornmeal needs a real shot of flavor, so don't hold back on the
  herbs."
  
  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" 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 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.  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.  Garnish with chopped fresh
  parsley and sprigs of herbs.
  
  From Madalene Hill and Gwen Barclay's "Sage through the Ages" article
  in "The Herb Companion."  Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32.
  Posted by Cathy Harned. Submitted By KAZ LANGRIDGE
 




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Recipe ID 19658 (Apr 03, 2005)

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