01.08.06
Sausage and Polenta. Italian Recipes
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Sausage and Polenta.
1 tablespoon olive oil
1 onion; chopped
2 garlic cloves; chopped
1 red pepper; seeded and chopped
1/2 lb sausage; casing removed
1/2 lb Sliced fresh mushrooms.
2 1/2 cups chicken broth
3/4 cup yellow cornmeal.
1 tablespoon fresh chopped fresh.
1 tablespoon chopped parsley
1/4 tablespoon ground cayenne pepper
1 cup Ricotta cheese
1/2 cup shredded gruyere cheese
4 tb melted butter.
4 tb grated parmesan cheese
Heat olive oil, sauté onion, garlic, and sweet pepper. Add diced sausage and continue cooking just until meat changes colour. Stir in mushrooms and simmer till hot, then drain fat. Simmer milk in a saucepan over moderately high heat; add cornmeal, stirring to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent burning. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper and mix well, then season to taste with salt and pepper. Put into two lined baking trays. Cool, then cover and refrigerate at least an hour, or as long as three days. When ready to serve the 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. Cover with melted butter and add a sprinkling of parmesan cheese. Heat for 15 minutes or until polenta is lightly browned.
