Warm Terrain Of Sausage, Peppers, Polenta And Mozzarella
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Warm Terrain Of Sausage, Peppers, Polenta And Mozzarella
  Sausage    Peppers    Polenta  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21885. Report a problem with this recipe.
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      Title: Warm terrain of sausage, peppers, polenta and mozzarella
      Yield: 6 Appetizers
    1/2 lb Sweet sausage
      2 tb Olive oil
     12    Cloves garlic, peeled
      1 lg Red bell peppers
      1 lg Green bell peppers
    1/2 lb Fresh mozzarella, cut into
      3    Inch by 1/4-inch by 1/4-inch
      1 ts Salt
      1 ts Sugar
      2 c  Polenta (cornmeal)
    1/4 c  Parmigiano-Reggiano
      1    Terrine mold, 12-inch long
           By 4-inch wide by 4-inch
  Bake sausage at 350 F for 20 minutes, then drain and crumble to
  resemble rough bread crumbs. Set aside.  Core and seed bell peppers
  and cut into 1/2"-wide strips.
  In a medium saute pan, heat the olive oil. Gently saute the whole
  garlic cloves until golden brown on all sides, about 8 to 10 minutes.
  Add the peppers and saute until soft, but not browned, about 7 to 8
  minutes longer. Remove from heat. Separate and let cool.
  Bring the mozzarella to room temperature. Place the sausage, peppers,
  garlic and mozzarella around a cutting board, all in separate bowls.
  Bring 6 cups water to a boil, adding the salt and sugar. Slowly add
  the cornmea to the boiling water in a thin stream, whisking
  continuously. Lower heat and cook until the polenta resembles the
  texture of hot cereal. Remove the pot from heat.
  Moving quickly, pour the polenta into the terrine mold about 3/4-inch
  from the top. Sprinkle all the crumbled sausage over the polenta.
  Cover the sausage with about 1-1/2 cups warm polenta. Using a
  spatula, flatten and smooth the polenta to create a flat surface.
  Next, layer the peppers and the garlic cloves. Repeat with another
  layer of 1-1/2 cups warm polenta over the peppers. Remember to smooth
  and flatten the polenta layer to make a nice flat surface all the way
  to the edges. Lay the mozzarella over the polenta (but do not bring
  the mozzarella to the edges). Pour another layer of warm polenta over
  the mozzarella to fill the terrine. Smooth the top layer all the way
  to the edges. There may be left over polenta.
  Chill the terrine overnight.
  To serve, invert the terrine over a cutting board. It should come out
  quite easily. Slice the terrine as you would slice bread, about
  3/4-inch thick. Place the slice flat on a baking sheet. Bake for 10
  to 12 minutes. Sprinkle with grated cheese and serve immediately.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 21885 (Apr 03, 2005)

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