Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Main dish, Herbs

  4. Yield: 6 servings

  5. 1 tb Fruity olive oil

  6. 1 sm Yellow onion; chopped

  7. 2 lg Garlic cloves; minced

  8. 1 md Red sweet pepper

  9. -- cored, seeded and chopped

  10. 1/2 lb Mild Italian sausage

  11. -- (the kind with fennel

  12. -- seed and garlic)

  13. -- with casing removed

  14. 1/2 lb Fresh mushrooms

  15. -- (crimini, button, or -- other type as available)

  16. -- trimmed and thinly sliced 2 1/2 c Milk, broth or water

  17. 3/4 c Yellow cornmeal

  18. -- preferably stone-ground

  19. 1 tb Chopped fresh sage

  20. 1 tb Chopped Italian parsley

  21. 1/4 ts Ground cayenne pepper

  22. 1 c Ricotta cheese

  23. 1/2 c Shredded gruyere cheese

  24. -OR- other swiss cheese

  25. Salt

  26. Freshly ground black pepper

  27. 4 tb Butter or margarine; melted

  28. 4 tb Grated parmesan cheese

  29. Fresh Tomato Sauce

  30. - (see separate recipe)

  31. --GARNISH--

  32. Fresh Italian Parsley

  33. -- chopped Herb sprigs

  34. Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper

  35. until hot through. Add crumbled sausage and continue cooking just until

  36. meat changes color. Stir in mushrooms and cook until hot through. Drain

  37. excess fat and set mixture aside. Place milk or other liquid in a large,

  38. heavy saucepan over moderately high heat; slowly add cornmeal, stirring

  39. briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10

  40. minutes, or until mixture is very thick and smooth; stir constantly to

  41. prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,

  42. and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture,

  43. 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

  44. cover and refrigerate at least an hour, or as long as three days. When

  45. ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges

  46. and place on an oiled shallow baking pan large enough to hold polenta in

  47. one layer without crowding. Drizzle with melted butter and sprinkle with

  48. 15 to 20 minutes, or until polenta is lightly

  49. browned and very hot when tested with a small knife in center of wedge.

  50. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and sprigs of herbs. --


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