Sausage and Polenta Casserole Recipe - Italian Style

Italian cuisine has an excellent sort of unique ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats and so forth. Italian cuisine has developed over the centuries. Get this superb, easy-to-follow  Polenta Casserole recipe for this holiday session.

Yield: Makes 6 servings
Recipe Time –  Preparation : 10 minutes + Cook : 45 minutes

INGREDIENTS

• 1 tablespoon Fruity olive oil
• 1 onion; chopped
• 2 garlic cloves; minced
• 1 sweet red pepper; seeded and chopped
• 1/2 lb Mild Italian sausage; casing removed
• 1/2 lb Fresh mushrooms, sliced
• 2 1/2 Cups chicken broth
• 3/4 c Yellow cornmeal or polenta mix
• 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
• Freshly ground black pepper
• Salt
• 4 tb Butter or margarine; melted
• 4 tb Grated parmesan cheese
• Fresh Tomato Sauce

PROCEDURE

• Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Include fragmented sausage and keep cooking just until meat changes to brown. Mix in mushrooms and cook until it get hot. Drain excessive  fat and put blend aside. Place milk or other fluid in an expansive, substantial pot over decently high warmth; gradually include cornmeal, blending energetically with a wire speed to counteract lumping. Heat to the point of boiling and cook 10 minutes, or until blend is thick and smooth; mix continually to avoid singing. Expel skillet from warmth and blend in herbs, cayenne pepper,what's more, ricotta and gruyere cheeses.
• Add sausage and sweet pepper blend, mix well, then season to taste with salt and pepper. Empty blend into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate no less than 60 minutes, or the length of three days. At the point when prepared to serve dish, preheat broiler to 375 degrees F. Cut polenta in wedges also, put on an oiled shallow heating skillet sufficiently huge to hold polenta in one layer without swarming. Shower with dissolved margarine and sprinkle with parmesan cheddar. Prepare 15 to 20 minutes, or until polenta is delicately seared and extremely hot when tried with a little blade in focus of wedge. Present with Fresh Tomato Sauce, and embellish with cleaved crisp parsley and sprigs of herbs.