Sage Throughout the Ages: Baked Polenta with Italian Sausage, Mushrooms, and Three Cheeses
December/January 1993
By Madalene Hill and Gwen Barclay
Serves 6 to 8
This is our idea of comfort food! Bland cornmeal needs a real shot of flavor, so don’t hold back on the herbs. Adjust the seasoning to taste.
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• 1 tablespoon fruity olive oil
• 1 small yellow onion, chopped
• 2 large cloves garlic, minced
• 1 medium red sweet pepper, cored, seeded, and chopped
• 1/2 pound mild Italian sausage (the kind with fennel seed and garlic) with casing removed
• 1/2 pound fresh crimini, button, or other mushrooms as available, trimmed and thinly sliced
• 2 1/2 cups milk, broth, or water
• 3/4 cup yellow cornmeal, preferably stone-ground
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh Italian parsley
• 1/4 teaspoon ground cayenne pepper
• 1 cup skim- or whole-milk ricotta cheese
• 1/2 cup shredded gruyère or other swiss cheese
• Salt and freshly ground black pepper to taste
• 4 tablespoons melted butter or margarine
• 4 tablespoons grated parmesan cheese
• Fresh Tomato Sauce (click here for the recipe)
• Chopped fresh Italian parsley and herb sprigs for garnish
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.