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Warm Terrine Of Sausage, Peppers, Polenta And

Title: Warm Terrine Of Sausage, Peppers, Polenta And is a home-style recipe. Serves 4. Categories: New, Text, Import 1/2 lb sweet sausage baked for 20 : minutes at 350 degrees : drained and crumbled 2 TB olive oil 12 cloves garlic, -- peeled 1 lg red bell pepper, cored, : seeded -- 1/2-inch wide ...

Ingredients

• 2 tbsp
• 12 clove
• 1

Method (preview)

1. 1

   Categories: New, Text, Import 1/2 lb sweet sausage baked for 20

2. 2

   Minutes at 350 degrees

3. 3

   Drained and crumbled 2 TB olive oil

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   Seeded -- 1/2-inch wide

5. 5

   Strips 1 lg green bell pepper, cored,

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   Seeded -- 1/2-inch wide

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   Crumble the cooked sausage to resemble rough bread crumbs. Set aside.

8. 8

   In a medium saute pan, heat the olive oil.

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   Gently saute the whole garlic cloves until golden brown on all sides, about 8 to 10 minutes.

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    Add the peppers and saute until soft, but not browned, about 7 to 8 minutes longer.

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    Remove from heat.

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    Separate and let cool.

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    Bring the mozzarella to room temperature. Place the sausage, peppers, garlic and mozzarella around a cutting board, all in separate bowls.

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    Bring 6 cups water to a boil, adding the salt and sugar.

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    Slowly add the cornmeal to the boiling water in a thin stream, whisking continuously.

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    Lower heat and cook until the polenta resembles the texture of hot cereal.

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    Remove the pot from heat.

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    Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the top.

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    Sprinkle all the crumbled sausage over the polenta.

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    Cover the sausage with about 1-1/2 cups warm polenta.

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    Next, layer the peppers and the garlic cloves.

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    Repeat with another layer of 1-1/2 cups warm polenta over the peppers.

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    Remember to smooth and flatten the polenta layer to make a nice flat surface all the way to the edges.

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    Pour another layer of warm polenta over the mozzarella to fill the terrine.

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    Smooth the top layer all the way to the edges.

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    There may be left over polenta.

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    Chill the terrine overnight.

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    To serve, invert the terrine over a cutting board.

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    It should come out quite easily.

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    Slice the terrine as you would slice bread, about 3/4-inch thick.

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    Place the slice flat on a baking sheet.

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    Bake for 10 to 12 minutes.

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    Sprinkle with grated cheese and serve immediately.

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    Recipe By:MOLTO MARIO SHOW #MB5685

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    Oct 1996 23:09:23 -0500