Baked Polenta With Italian Sausage, Mushrooms And Three Cheese Recipe

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Servings: 6


Cost per serving $2.17 view details


  1. Heat extra virgin olive oil in a medium skillet; sauteeonion, garlic, and sweet pepper till warm through. Add in crumbled sausage and continue cooking just till meat changes color. Stir in mushrooms and cook till warm through. Drain excess fat and set mix aside. Place lowfat milk or possibly other liquid in a large, heavy saucepan over moderately high heat; slowly add in cornmeal, stirring briskly with a wire whisk to prevent lumping.
  2. Bring to a boil and cook 10 min, or possibly till mix 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 in sausage and sweet pepper mix, combine well, then season to taste with salt and pepper.
  3. Pour mix into two 9-inch pie plates lined with plastic wrap. Cold on a wire rack, then cover and chill at least an hour, or possibly as long as three days. When ready to serve dish, preheat oven to 375F. Cut polenta in wedges and place on an oiled shallow baking pan large sufficient to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese.
  4. Bake 15 to 20 min, or possibly till polenta is lightly browned and very warm when tested with a small knife in center of wedge.
  5. Serve with Fresh Tomato Sauce, and garnish with minced fresh parsley and sprigs of herbs.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 6 servings
Calories 449  
Calories from Fat 260 58%
Total Fat 29.25g 37%
Saturated Fat 14.85g 59%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 506mg 21%
Potassium 508mg 15%
Total Carbs 26.49g 7%
Dietary Fiber 1.8g 6%
Sugars 7.45g 5%
Protein 20.41g 33%


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