Recipe

Polenta E Salsiccia Infornata Sausage Polenta Bake Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 8 months, 1 week ago Italian Provencial recipe. Prep:15m Cook:60m Servings:6	Aussie_meat
	colorful italian sausages polenta vegetables

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Ingredients

2 2/3 cups (660ml) chicken stock

2 2/3 cups (600ml) water

2 cups (340g) polenta

1/2 cup (50g) grated mozzarella cheese

1/2 cup (40g) grated romano cheese

FILLING*****

1 medium (200g) green pepper

1 medium (200g) yellow pepper

8 (720g) thick Italian sausages

2 Tbsp olive oil

2 medium (300g) onions, sliced

2 cloves garlic, crushed

3 medium (390g) tomatoes, peeled, roughly chopped

425g can crushed tomatoes

2 Tbsp chopped fresh basil

Directions

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.

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