posted by RisaG 08-20-99 11:47 AM
Baked Polenta with Sausage, Mushrooms and Cheese
Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories : Corn Mushrooms
Cheese
Amount Measure Ingredient -- Preparation Method
1 tsp. fruity olive oil
1 very small yellow onion -- chopped
2 large cloves garlic -- minced
1/2 medium red bell pepper -- chopped
1/4 lb. Italian sausage -- or chinese sausage
1/4 lb. button mushrooms -- or exotic mushrooms
Polenta:
3/4 cup yellow cornmeal -- meant for polenta
2 1/4 cups milk -- or water
salt and pepper
1 1/2 tsp. fresh sage -- chopped
1 1/2 tsp. fresh parsley -- chopped
1/8 tsp. cayenne pepper
1/2 cup ricotta cheese -- skim or whole milk
1/4 cup mixed Italian cheeses -- shredded
salt and pepper -- to taste
2 tbsp. butter or margarine -- melted
2 tbsp. parmesan cheese -- grated
Tomato sauce -- fresh pref.
Italian parsley -- chopped
In a 1-1/2 to 2 qt. microwaveable container or Corningware, cook the milk (or water) and yellow cornmeal for 3 minutes, uncovered.
Open microwave and stir well.
Cook again on HIGH for 3 minutes.
Stir and remove from oven.
Meanwhile, preheat a skillet on medium-high heat.
Saute onion, garlic and red pepper until heated through.
Add crumbled sausage and continue cooking just until meat changes color.
Stir in mushrooms and cook until heated through.
Drain excess fat and set mixture aside.
Remove polenta from microwave and stir in herbs, cayenne, and ricotta and cheese combination.
Add sausage and pepper mixture, combine well, then season to taste with salt and pepper.
Cool on wire rack, then cover and refrigerate at least an hour, or more.
When ready to serve, preheat oven to 375°F.
Cut polenta into wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer.
Drizzle the melted butter over and sprinkle the parmesan cheese.
Bake 15-20 minutes, or until polenta is lightly brown.
Serve with tomato sauce and garnish with parsley and sprigs of sage.