How to make it

  • Polenta

  • Make the polenta at least a few hours, or up to 1 day in advance.
  • Saute the onion with olive oil. Mix with broth and polenta.
  • Cook in rice cooker (use porridge cycle if available) or on stovetop
  • If using rice cooker, open the cover a few times during cooking and stir for 15 seconds.
  • If cooking on stovetop, the polenta should be cooked on low heat for about an hour, stirring frequently.
  • Once polenta is cooked, put it in an oiled 9x5" loaf pan, cover, and refrigerate.
  • Just before serving, slice the polenta into 1" slices and grill until golden brown on each side.
  • Topping

  • While the polenta is setting, preheat oven to 350.
  • Rinse beets, remove greens (If the greens look good, set aside to add to the sauce along with the chard).
  • Wrap each beet in aluminum foil and place on baking sheet.
  • Cut off top of head of garlic, to expose the tips of the cloves. Drizzle olive oil over the exposed top of the garlic, wrap in foil, and place on baking sheet.
  • Roast beets and garlic in oven until tender, about 1 hour.
  • Once beets are roasted, let them cool until they can be handled. They can be easily peeled by rubbing off the outer layer under running water.
  • Dice beets.
  • Saute mushrooms in olive oil until cooked.
  • Add marjoram and oregano.
  • Add sherry, tomatoes, chard, beets, and roasted garlic.
  • Simmer until everything is cooked. Season to taste with salt and pepper.
  • Cook the veggie sausages on the grill along with polenta.
  • Serve polenta and sausages topped with sauce.

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