Polenta e Salsiccia Infornata Sausage Polenta Bake
From aussie_meat_pie 15 years agoIngredients
- 2 2/3 cups (660ml) chicken stock shopping list
- 2 2/3 cups (600ml) water shopping list
- 2 cups (340g) polenta shopping list
- 1/2 cup (50g) grated mozzarella cheese shopping list
- 1/2 cup (40g) grated romano cheese shopping list
- FILLING***** shopping list
- 1 medium (200g) green pepper shopping list
- 1 medium (200g) yellow pepper shopping list
- 8 (720g) thick Italian sausages shopping list
- 2 Tbsp olive oil shopping list
- 2 medium (300g) onions, sliced shopping list
- 2 cloves garlic, crushed shopping list
- 3 medium (390g) tomatoes, peeled, roughly chopped shopping list
- 425g can crushed tomatoes shopping list
- 2 Tbsp chopped fresh basil shopping list
How to make it
- Grease 2 x 26 cm x 32 cm Swiss roll pans, line bases and sides with baking paper. Combine stock and water in large pan, bring to boil, gradually add polenta, simmer, stirring, about 10 minutes or until soft and thick. Press firmly into prepared pans, cool. Cover, refrigerate several hours or until firm.
- Cut polenta to fit shallow ovenproof dish (3 litre/12 cup capacity). Place half the polenta over base of dish, top with filling then remaining polenta, sprinkle with combined cheeses. Bake in moderately hot oven about 30 minutes or until heated through and browned.
- FILLING*****
- Quarter peppers, remove seeds and membranes. Grill peppers, remove seeds and membranes. Grill peppers, skin side up, until skin blisters and blackens. Peel skin and slice peppers.
- Add sausages to dry pan, cook, turning until well browned; drain on absorbent paper. Cut sausages into 2 cm slices. Heat oil in clean pan, add onions and garlic, cook, stirring, until onions are soft, add fresh tomatoes, undrained crushed canned tomatoes and peppers. Simmer, uncovered, about 15 minutes or until sauce is thickened. Stir in sausages, cook, stirring, until heated through, stir in basil.
The Rating
Reviewed by 5 people-
sounds wonderful!
mamalou in Attleboro loved it -
a winner in my book.
karlyn255 in Ypsilanti loved it -
I love the sound of this. Great recipe.
joe1155 in Munchen loved it
Reviews & Comments 4
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