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1
Preheat the oven to 450 degrees F. Bring the chicken stock up to a boil.
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2
Stir in the cornmeal and cook the polenta for about 20 to 25 minutes over low heat stirring often.
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3
Spread the polenta out onto a parchment lined 1/2 sheet pan.
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4
Let the polenta cool completely.
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5
Soak the mushrooms in 4 cups warm water for about 30 minutes.
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6
Drain the mushrooms and reserve the liquid.
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7
Squeeze the mushrooms dry and chop.
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8
Set the mushrooms aside.
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9
In a large saute pan, heat 3 tablespoons olive oil, butter and ham fat.
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10
When the oil is hot, add the vegetables and saute for 2 minutes or until wilted.
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11
Season with salt and pepper.
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12
Add the ground sausage and continue to cook for about 4 to 6 minutes or until browned, stirring constantly.
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13
Reduce the heat to low and stir in the tomatoes and continue to cook for 15 minutes.
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14
Add the mushrooms and reserved mushroom liquid.
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15
Season with salt and pepper.
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16
Continue to cook for 15 minutes.
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17
Remove from the heat.
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18
Cut the polenta into 3-inch rounds.
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19
Butter a 8 by 8 by 2-inch baking dish.
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20
Line the bottom of the dish with the polenta rounds.
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21
Spread a thin layer of the meat sauce over the polenta.
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22
Dot the sauce with a couple of tablespoons of butter.
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23
Sprinkle some of the cheese over the top.
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24
Repeat the process until all the ingredients are used.
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25
Place the pan in the oven and bake for about 6 to 8 minutes or until the top is golden and heated through.
