Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 403 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 tablespoon olive oil fruity
1 small onion yellow, chopped
2 large garlic cloves minced
1 medium sweet red bell pepper sweet, cored, seeded and chopped
1/2 pound italian sausage mild, casing removed
1/2 pound mushrooms fresh, thinly sliced
2 1/2 cups milk broth or water
3/4 cup cornmeal
1 tablespoon sage leaves chopped fresh
1 tablespoon italian parsley chopped
1/4 teaspoon cayenne pepper ground
1 cup ricotta cheese
1/2 cup gruyere cheese shredded, or other swiss cheese
1 x salt
1 x black pepper freshly ground, to taste
4 tablespoons butter or margarine, melted
4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
1 x tomato sauce fresh
Garnish
1 x italian parsley fresh chopped

Directions

Heat olive oil in a medium skillet; sauté 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.

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Nutrition Facts

Serving Size 260g
Amount per Serving
Calories 403 59% of calories from fat
% Daily Value*
Total Fat 26.0g41%
 Saturated Fat 12.0g62%
 Trans Fat 0.0g
Cholesterol 63mg21%
Sodium 634mg26%
Total Carbohydrate 25.0g8%
 Dietary Fiber 3.0g11%
 Sugars 9.0g
Protein 18.0g35%
Vitamin A 28%  Vitamin C 55%
Calcium 22%  Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

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