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1
Crumble the cooked sausage to resemble rough bread crumbs.
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2
Set aside.
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3
In a medium saute pan, heat the olive oil.
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4
Gently saute the whole garlic cloves until golden brown on all sides, about 8 to 10 minutes.
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5
Add the peppers and saute until soft, but not browned, about 7 to 8 minutes longer.
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6
Remove from heat.
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7
Separate and let cool.
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8
Bring the mozzarella to room temperature.
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9
Place the sausage, peppers, garlic and mozzarella around a cutting board, all in separate bowls.
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10
Bring 6 cups water to a boil, adding the salt and sugar.
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11
Slowly add the cornmeal to the boiling water in a thin stream, whisking continuously.
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12
Lower heat and cook until the polenta resembles the texture of hot cereal.
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13
Remove the pot from heat.
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14
Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the top.
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15
Sprinkle all the crumbled sausage over the polenta.
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16
Cover the sausage with about 1-1/2 cups warm polenta.
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17
Using a spatula, flatten and smooth the polenta to create a flat surface.
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18
Next, layer the peppers and the garlic cloves.
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19
Repeat with another layer of 1-1/2 cups warm polenta over the peppers.
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20
Remember to smooth and flatten the polenta layer to make a nice flat surface all the way to the edges.
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21
Lay the mozzarella over the polenta (but do not bring the mozzarella to the edges).
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22
Pour another layer of warm polenta over the mozzarella to fill the terrine.
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23
Smooth the top layer all the way to the edges.
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24
There may be left over polenta.
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25
Chill the terrine overnight.
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26
To serve, invert the terrine over a cutting board.
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27
It should come out quite easily.
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28
Slice the terrine as you would slice bread, about 3/4-inch thick.
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29
Place the slice flat on a baking sheet.
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30
Bake for 10 to 12 minutes.
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31
Sprinkle with grated cheese and serve immediately.
