Ingredients Jump to Instructions ↓

  1. 1 tablespoon Fruity olive oil

  2. 1 small Yellow onion; chopped

  3. 2 larges Garlic cloves; minced

  4. 1 medium Red sweet pepper cored, seeded and chopped

  5. 1/2 pounds Mild Italian sausage (the kind with fennel seed and garlic) with casing removed

  6. 1/2 pounds Fresh mushrooms (crimini, button, or other type as available) trimmed and thinly sliced

  7. 2 1/2 cup Milk, broth or water

  8. Fresh Italian Parsley chopped

  9. 3/4 cup Yellow cornmeal preferably stone-ground

  10. 1 tablespoon Chopped fresh sage

  11. 1 tablespoon Chopped Italian parsley

  12. 1/4 teaspoon Ground cayenne pepper

  13. 1 cup Ricotta cheese

  14. 1/2 cup Shredded gruyere cheese OR- other swiss cheese

  15. Salt

  16. Freshly ground black pepper

  17. 4 tablespoons Butter or margarine; melted

  18. 4 tablespoons Grated parmesan cheese

  19. Fresh Tomato Sauce (see separate recipe)

  20. Herb sprigs

Instructions Jump to Ingredients ↑

  1. GARNISH 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-inch 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 degrees 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 cheese. 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, and garnish with chopped fresh parsley and sprigs of herbs.


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