Warm Terrine Of Sausage, Peppers, Polenta And
A home-style Warm Terrine Of Sausage, Peppers, Polenta And made with Olive Oil, Garlic Peeled, Salt, Sugar, and Parmigiano Reggiano. Keep it handy for the next time you cook it.
Ingredients
- 2 tbsp
- 12 clove
- 1 tsp
- 1 tsp
- 1/4 cup
Method (preview)
- 1
In a medium saute pan, heat the olive oil.
- 2
Gently saute the whole garlic cloves until golden brown on all sides, about 8 to 10 minutes.
- 3
Add the peppers and saute until soft, but not browned, about 7 to 8 minutes longer.
- 4
Remove from heat.
- 5
Separate and let cool.
- 6
Bring the mozzarella to room temperature. Place the sausage, peppers, garlic and mozzarella around a cutting board, all in separate bowls.
- 7
Bring 6 cups water to a boil, adding the salt and sugar.
- 8
Slowly add the cornmeal to the boiling water in a thin stream, whisking continuously.
- 9
Lower heat and cook until the polenta resembles the texture of hot cereal.
- 10
Remove the pot from heat.
- 11
Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the top.
- 12
Sprinkle all the crumbled sausage over the polenta.
- 13
Cover the sausage with about 1-1/2 cups warm polenta.
- 14
Next, layer the peppers and the garlic cloves.
- 15
Repeat with another layer of 1-1/2 cups warm polenta over the peppers.
- 16
Remember to smooth and flatten the polenta layer to make a nice flat surface all the way to the edges.
- 17
Pour another layer of warm polenta over the mozzarella to fill the terrine.
- 18
Smooth the top layer all the way to the edges.
- 19
There may be left over polenta.
- 20
To serve, invert the terrine over a cutting board.
- 21
It should come out quite easily.
- 22
Slice the terrine as you would slice bread, about 3/4-inch thick.
- 23
Place the slice flat on a baking sheet.
- 24
Bake for 10 to 12 minutes.
- 25
Sprinkle with grated cheese and serve immediately.
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