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1
Heat extra virgin olive oil in a medium skillet; sauteeonion, garlic, and sweet pepper till warm through.
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2
Add in crumbled sausage and continue cooking just till meat changes color.
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3
Stir in mushrooms and cook till warm through.
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4
Drain excess fat and set mix aside.
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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.
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6
Bring to a boil and cook 10 min, or possibly till mix is very thick and smooth; stir constantly to prevent scorching.
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7
Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses.
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8
Add in sausage and sweet pepper mix, combine well, then season to taste with salt and pepper.
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9
Pour mix into two 9-inch pie plates lined with plastic wrap.
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10
Cold on a wire rack, then cover and chill at least an hour, or possibly as long as three days.
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11
When ready to serve dish, preheat oven to 375F.
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12
Cut polenta in wedges and place on an oiled shallow baking pan large sufficient to hold polenta in one layer without crowding.
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13
Drizzle with melted butter and sprinkle with parmesan cheese.
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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.
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15
Serve with Fresh Tomato Sauce, and garnish with minced fresh parsley and sprigs of herbs.
