Baked Polenta with Italian Sausage, Mushrooms & Three Cheeses
Submitted by lashj
Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis is polenta that means business.
Cornmeal gets cooked into a thick, creamy base, then loaded with crumbled Italian sausage, sauteed mushrooms, red bell pepper, fresh sage, ricotta, and Gruyere before being poured into pie plates to set.
Once chilled and firm, you cut it into wedges, drizzle with melted butter, dust with Parmesan, and bake until golden and heated through.
Served with fresh tomato sauce, it’s the kind of dish that earns a standing ovation at a dinner party.
The best part? You can make it up to three days ahead and just pop it in the oven when guests arrive.
Chef Tips
- Stir the cornmeal constantly while cooking. Walk away for 30 seconds and you’ll have lumps or a scorched bottom.
- Line the pie plates with plastic wrap for clean release when it’s time to cut wedges.
- Let the polenta chill at least one hour so it’s firm enough to cut cleanly. Overnight is even better.
- Use mild Italian sausage. Hot sausage can overpower the three cheeses and fresh herbs.
Ingredients
Directions
Heat olive oil in a medium skillet; sauté 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℉ (190℃).
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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