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Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses

Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses Baked Polenta with Italian Sausage, Mushrooms and Three Cheeses













Trans-fat Free, Good source of fiber


1 tablespoon olive oil
1 small onions
yellow, chopped
2 large garlic cloves
1 medium sweet red bell peppers
sweet, cored, seeded and chopped
½ pound italian sausage
mild, casing removed
½ pound mushrooms
fresh, thinly sliced
2 ½ cups milk
broth or water
¾ cup cornmeal
1 tablespoon sage leaves
chopped fresh
1 tablespoon italian parsley
¼ teaspoon cayenne pepper
1 cup ricotta cheese
½ 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 cheese
1 x tomato sauce
1 x italian parsley
fresh chopped


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℉ (190℃).

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 44060% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 664mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 40g
Vitamin A 30% Vitamin C 55%
Calcium 31% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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