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How To make Baked Polenta w/Italian Sausage, Mushrooms & Three Cheeses
1 tb Fruity olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper
cored, seeded and chopped 1/2 lb Mild Italian sausage
:
(the kind with fennel seed and garlic) :
with casing removed 1/2 lb Fresh mushrooms
(crimini, button, or :
other type as available) trimmed and thinly sliced 2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal
:
preferably stone-ground 1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
-OR- other swiss cheese Salt Freshly ground black pepper 4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce - (see separate recipe) GARNISH:
Fresh Italian Parsley -- chopped Herb sprigs Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and sprigs of herbs.
How To make Baked Polenta w/Italian Sausage, Mushrooms & Three Cheeses's Videos
Perfect Polenta - How to Make Soft Polenta
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Polenta With Mushroom Sauce | Cooksmart | Sanjeev Kapoor Khazana
Polenta served with creamy herb filled mushroom sauce
POLENTA WITH MUSHROOM SAUCE
Ingredients
¾ cup polenta
7-8 button mushrooms
4-5 dried oyster mushrooms, soaked
1 cup vegetable stock
½ cup milk
8 tbsps extra virgin olive oil
½ tsp black pepper powder
Salt to taste
2 tbsps crushed garlic
¼ tsp crushed black peppercorns
4 tbsps fresh cream
25 gms processed cheese
1 sprig fresh curly parsley
1 sprig fresh thyme
1 sprig fresh mint leaves
Method
1. Pour vegetable stock in a deep non-stick pan. Add ¼ cup milk and heat.
2. Slice mushrooms thinly.
3. Add polenta to the vegetable stock mixture, and cook stirring continuously.
4. Add 3 tbsps extra virgin olive oil, black pepper powder and salt and mix well. Add ¼ cup milk and mix again.
5. Grease a baking dish with a little oil, transfer the polenta into it and spread evenly. Drizzle 2 tbsps extra virgin olive oil over and bake in preheated oven at 180° C for 10 minutes.
6. Heat 3 tbsps extra virgin olive oil in a shallow non-stick pan, add garlic and sauté for ½ minute. Add button mushrooms and salt.
7. Roughly chop oyster mushrooms and add and sauté. Add crushed black peppercorns and mix. Add cream and mix.
8. Slice cheese, break into small pieces and add to the pan.
9. Chop parsley and thyme and add to the pan and cook till almost dry.
10. Remove polenta from the oven and upturn on a plate. Cut a roundel using a large round cookie cutter and place it on a serving plate along with the cutter.
11. Put the mushroom sauce over it. Gently remove the cutter, garnish with a sprig of fresh mint and serve hot.
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Sausage and Mushroom Ragu with Polenta
Instagram: @piumettiangeles
Sausage and Mushroom Ragu with Polenta
2 Tbs. olive oil
3 Italian sausages, casing removed
12 oz. mushrooms, chopped
1 carrot, finely diced
1 celery, finely diced
1 shallot, finely diced
2 garlic cloves, finely diced
1 bay leaf
a few sprigs of fresh thyme
½ c. dry Marsala wine
Approximately 1 c. chicken broth
1 Tbs. cream, milk or half & half
1 c. polenta grits
2 c. milk
2 c. water, plus extra if needed
pinch of nutmeg
salt and pepper, to taste
¼ c. parmesan cheese
¼ c. shredded mozzarella
Directions:
Heat olive in a pot. Sauté celery, carrot and shallot with a pinch of salt until softened slightly. Add sausage and break into smaller pieces while browning. Combine with vegetables and continue to cook until the pork begins to gain a deeper color. Add mushroom, bay leaf, and thyme, with another pinch of salt. Mix together and cook until the mushroom has cooked down. Add Marsala and cook until it reduces. Add chicken broth, and water if necessary – just enough to cover mushroom and sausage mixture. Add cream and stir to combine. Taste and adjust for seasoning, if necessary. Cover and let cook for about an hour, stirring occasionally.
In a separate pot, heat milk and water until simmering. Add grits along with a pinch of salt and nutmeg. Stir frequently and cook for approximately 30 minutes (or according to package instructions). Turn off heat and add mozzarella, parmesan, and parsley. Taste and adjust for seasoning.
In a shallow bowl, serve polenta and top with ragu. Serves 4.
3 Cheese Polenta with Italian Sausage
3 Cheese Polenta with Italian Sausage is a complete meal in itself. Homemade sausage tomato sauce is served with creamy, cheesy polenta
How to prepare a polenta table | SBS Food
Silvia Colloca feeds a party with her nonna Irene's sausage stew served over a sea of soft polenta.
Get the recipe: