Layered Polenta Loaf With Italian Sausage & Cheese Recipe

Name: Layered Polenta Loaf With Italian Sausage & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons delallo extra virgin olive oil; 1 garlic clove; 1/4 lb fresh Italian sausage; 1/4 lb delallo mortadella; 1/4 lb delallo pancetta; 6 ounces fresh baby spinach leaves; 1 (9 1/4 ounce) box delallo instant polenta; 1/8 cup butter; 1/2 cup finely grated parmesan cheese; 2 cups grated mozzarella cheese; 2 tablespoons delallo extra virgin olive oil, extra for drizzling; Serve with; 1 pint cherry tomatoes, halved; 8 ounces burrata cheese; 3 tablespoons delallo extra virgin olive oil

Servings: persons

2 tablespoons delallo extra virgin olive oil
1 garlic clove
1/4 lb fresh Italian sausage
1/4 lb delallo mortadella
1/4 lb delallo pancetta
6 ounces fresh baby spinach leaves
1 (9 1/4 ounce) box delallo instant polenta
1/8 cup butter
1/2 cup finely grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoons delallo extra virgin olive oil, extra for drizzling
Serve with
1 pint cherry tomatoes, halved
8 ounces burrata cheese
3 tablespoons delallo extra virgin olive oil

1
In a saucepan of medium-high heat, saute fresh sausage with 2 tablespoons olive oil and clove of garlic. Cook until brown. Discard garlic clove.
2
Pulse sausage, mortadella and pancetta, separately. Combine and set aside.
3
Steam spinach, just until wilted. Drain well and chop roughly.
4
Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
5
Bring 4 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
6
Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1-2 hours or until set.
7
To serve: preheat oven to 375Es. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
8
Serve with a salad of torn burrata and cherry tomatoes in olive oil.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons delallo extra virgin olive oil, 1 garlic clove, 1/4 lb fresh Italian sausage, 1/4 lb delallo mortadella, and more.

Yes, Layered Polenta Loaf With Italian Sausage & Cheese 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.

Layered Polenta Loaf With Italian Sausage & Cheese

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