Recipe
for family meals :
Polenta
and Sausage Casserole
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This
recipe for Polenta
and Sausage Casserole was
sent to me by Shirley Cline.
Shirley
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
Although
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Goodbye
Shirley. You will always be remembered. I learnt a great
deal from you.
Ingredients
for Polenta
and Sausage Casserole
1/2
lb. sweet Italian sausage links, casings removed
1/2 lb. hot Italian sausage links, casings removed
1 tablespoon olive oil
1 large onion, chopped
1 large celery stalk, minced
1 medium-size carrot, minced
1 x 28 ounce can plum tomatoes in purée
2 cups yellow cornmeal
1 (14 1/2 oz) can chicken broth
3/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 pound Fontina cheese, shredded (2 cups)
How
to make Polenta
and Sausage Casserole
Tomato
Sausage Sauce:
- In
5 quart Dutch oven over medium high heat, cook sausages
until browned, stirring with spoon to break them up.
With slotted spoon, remove sausages to bowl.
- In
same Dutch oven in hot olive oil, cook onion, celery
and carrot until lightly browned.
- Stir
in sausages and tomatoes with their purée over
high heat, heat to boiling.
- Reduce
heat to low; cover and simmer 10 minutes. Remove cover
and simmer 10 minutes longer, stirring to break up
tomatoes.
Polenta:
- In
4 quart saucepan with wire whisk, mix cornmeal, chicken
broth, and salt.
- Now,
using a wooden spoon over medium high heat, gradually
add 4 1/4 cups boiling water, stirring constantly,
until mixture thickens (about 5 minutes).
- Stir
in the Parmesan cheese and turn off heat.
- Grease
13" x 9" glass baking dish. Spread half
of polenta in baking dish. Top with half the tomato
sausage sauce, then half the shredded cheese. Repeat
with remaining polenta and sauce.
- Bake
casserole, uncovered, 15 minutes.
- Sprinkle
with remaining cheese. Bake about 20 minutes longer
or until mixture is hot and bubbling. Let stand 15
minutes for easier serving.
Serves
4
Shirley
Cline
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