Baked polenta w/italian sausage, mushrooms & three cheese Recipe

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Baked polenta w/italian sausage, mushrooms & three cheese

Artist:	_	Yield:	6
Categories:	Baked, Cheese, Cheese & Eggs, Entrees, Herbs & Spices, Italian, Western European	Rating:	0
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Ingredients:

1	tbsp	Fruity olive oil
1	small	Yellow onion, chopped
2	large	Garlic cloves, minced
1	med	Red sweet pepper
		-- cored, seeded and chopped
1/2	lbs	Mild Italian sausage
		-- (the kind with fennel
		-- seed and garlic)
		-- with casing removed
1/2	lbs	Fresh mushrooms
		-- (crimini, button, or
		-- other type as available)
		-- trimmed and thinly sliced
2 1/2	cup	Milk, broth or water
3/4	cup	Yellow cornmeal
		-- preferably stone-ground
1	tbsp	Chopped fresh sage
1	tbsp	Chopped Italian parsley
1/4	tsp	Ground cayenne pepper
1	cup	Ricotta cheese
1/2	cup	Shredded gruyere cheese
		-OR- other swiss cheese
		Salt
		Freshly ground black pepper
4	tbsp	Butter or margarine, melted
4	tbsp	Grated parmesan cheese
		Fresh Tomato Sauce
		- (see separate recipe)
		GARNISH
		Fresh Italian Parsley
		-- chopped
		Herb sprigs

Procedures:

1	Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through.
2	Add crumbled sausage and continue cooking just until meat changes color.
3	Stir in mushrooms and cook until hot through.
4	Drain excess fat and set mixture aside.
5	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.
6	Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching.
7	Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses.
8	Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper.
9	Pour mixture into two 9-inch pie plates lined with plastic wrap.
10	Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.
11	When ready to serve dish, preheat oven to 375 °F.
12	Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding.
13	Drizzle with melted butter and sprinkle with parmesan cheese.
14	Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge.
15	Serve with fresh tomato sauce, and garnish with chopped fresh parsley and sprigs of herbs