Baked Polenta With Italian Sausage, Mushrooms And T

Name: Baked Polenta With Italian Sausage, Mushrooms And Three Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. fruity extra virgin olive oil; 1 sm yellow onion, minced; 2 lrg garlic cloves, chopped; 1 med red sweet pepper, - cored, seeded and; 1/2 lb mild Italian sausage; 1/2 lb fresh mushrooms, - (crimini, button,); 2 1/2 c. lowfat milk, broth or possibly water; 3/4 c. yellow cornmeal; 1 Tbsp. minced fresh sage; 1 Tbsp. minced Italian parsley; 1/4 tsp grnd cayenne pepper; 1 c. ricotta cheese; 1/2 c. shredded gruyere cheese or possibly Swiss salt freshly grnd black pepper; 4 Tbsp. butter or possibly margarine, melted; 4 Tbsp. grated parmesan cheese fresh tomato sauce fresh Italian parsley, - minced herb sprigs

Servings: persons

1 Tbsp. fruity extra virgin olive oil
1 sm yellow onion, minced
2 lrg garlic cloves, chopped
1 med red sweet pepper, - cored, seeded and
1/2 lb mild Italian sausage
1/2 lb fresh mushrooms, - (crimini, button,)
2 1/2 c. lowfat milk, broth or possibly water
3/4 c. yellow cornmeal
1 Tbsp. minced fresh sage
1 Tbsp. minced Italian parsley
1/4 tsp grnd cayenne pepper
1 c. ricotta cheese
1/2 c. shredded gruyere cheese or possibly Swiss salt freshly grnd black pepper
4 Tbsp. butter or possibly margarine, melted
4 Tbsp. grated parmesan cheese fresh tomato sauce fresh Italian parsley, - minced herb sprigs

1
Heat extra virgin olive oil in a medium skillet; sauteeonion, garlic, and sweet pepper till warm through.
2
Add in crumbled sausage and continue cooking just till meat changes color.
3
Stir in mushrooms and cook till warm through.
4
Drain excess fat and set mix aside.
5
Place lowfat milk or possibly other liquid in a large, heavy saucepan over moderately high heat; slowly add in cornmeal, stirring briskly with a wire whisk to prevent lumping.
6
Bring to a boil and cook 10 min, or possibly till mix 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 in sausage and sweet pepper mix, combine well, then season to taste with salt and pepper.
9
Pour mix into two 9-inch pie plates lined with plastic wrap.
10
Cold on a wire rack, then cover and chill at least an hour, or possibly as long as three days.
11
When ready to serve dish, preheat oven to 375F.
12
Cut polenta in wedges and place on an oiled shallow baking pan large sufficient to hold polenta in one layer without crowding.
13
Drizzle with melted butter and sprinkle with parmesan cheese.
14
Bake 15 to 20 min, or possibly till polenta is lightly browned and very warm when tested with a small knife in center of wedge.
15
Serve with Fresh Tomato Sauce, and garnish with minced fresh parsley and sprigs of herbs.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. fruity extra virgin olive oil, 1 sm yellow onion, minced, 2 lrg garlic cloves, chopped, 1 med red sweet pepper, - cored, seeded and, and more.

Yes, Baked Polenta With Italian Sausage, Mushrooms And Three Cheese Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Polenta With Italian Sausage, Mushrooms And Three Cheese Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions