I found this while browsing www.tastespotting.com, but it's on www.weekofmenus.blogspot.com. SOooooo fantastic!!! Wow, I highly recommend this. I used fresh white corn off the cob and breakfast pork sausage from Nugget Market. Yum-O.
Oven Baked Polenta with Sausages and Mushroom
5 to 6 servings
adapted from Lazy Gourmet by Robin Donovan & Juliana Gallin
Ingredients
1 cup cornmeal (quick cooking polenta is fine as well)
3 ½ cups water
1 cup sweet corn kernels, fresh off the cob
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup grated Parmesan cheese
¼ cup mascarpone
2 tablespoons butter
2 tablespoons olive oil (more if needed)
4 shallots, finely chopped
5 cloves of garlic minced
8 oz sausages, diced or chopped into small, bite-sized pieces
10 oz of Crimini mushrooms, sliced or roughly chopped
salt and pepper to taste
5 leaves basil, chiffonade (or more to taste)
Method
Preheat oven to 350. Oil a 2 quart baking dish. Combine cornmeal,
water, corn, salt and pepper, stirring to mix. Bake in a preheated 350
oven, uncovered, for 40 to 50 minutes. Stir in Parmesan, mascarpone,
butter and return to oven, baking another 5 minutes.
While polenta is baking, cook sausage mushroom topping. Heave a heavy
saute pan over medium high heat. Add olive oil, shallots, garlic and
sausages, and cook until all the shallots are transparent and the
sausage is caramelized, about 6 minutes. Add mushrooms, season with salt
and pepper and cook for an additional 4 minutes, or until mushrooms are
tender.
When polenta has finished baking, pour topping mixture over polenta.
Return to oven for another 7 minutes to allow the flavors to come
together. Sprinkle basil over the top and enjoy.
Better than outstanding but hard to compete with pasta shells, brazilian dish, or morrocan meatballs.
ReplyDeleteTried it tonight and it was fantastic. I used frozen corn instead of fresh and it was still tasty. Can't wait to try more of the recipes.
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