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Full Online Book HomeLearning KitchenBeansandgrains - Polenta Baked With Sausage, Mushrooms And Cheese
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Beansandgrains - Polenta Baked With Sausage, Mushrooms And Cheese Post by :lkpeden Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1433

Click below to download : Beansandgrains - Polenta Baked With Sausage, Mushrooms And Cheese (Format : PDF)

Beansandgrains - Polenta Baked With Sausage, Mushrooms And Cheese

1 tsp fruity olive oil
1 very small yellow onion -- chopped
2 large cloves garlic -- minced
1/2 med 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.
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