Baked Polenta W/italian Sausage Mushrooms and Three Cheese
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 23 ingredients
- 4 tablespoons Grated Parmesan cheese
- 4 tablespoons Melted butter or margarine
- 1/2 cups Other Swiss cheese shredded
- Polenta
- 1/2 cups Gruyere or
- Herb sprigs
- 1/4 teaspoons Ground cayenne pepper
- Italian parsley; chopped
- 1 tablespoon Fresh sage; chopped
- 1 tablespoon Fruity olive oil
- 1 medium Red sweet pepper cored, seeded & chopped
- Fresh Tomato Sauce*
- 1 cup Skim or whole-milk ricotta
- 1/2 pounds Fresh crimini, button or
- Cut
- 2 large Garlic cloves; minced
- 1 small Yellow onion; chopped
- Salt and pepper; to taste
- 3/4 cups Yellow cornmeal preferably stone-ground
- Other mushrooms as available trimmed and thinly sliced
- 1/2 pounds Mild Italian sausage with fennel seed & garlic casing removed
- 2 1/2 cups Milk, broth or water
- 1 tablespoon Fresh Italian parsley chopped
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *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.
- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander