Subj : grits
To : SHAWN HIGHFIELD
From : JIM WELLER
Date : Sun Aug 14 2022 21:16:00
-=> Quoting Shawn Highfield to Jim Weller <=-
SH> I liked them ,,, Maybe Amazon sell them?
They do but amazon.ca wants $10 a kg or more! Grace, from Jamacia,
sells yellow cornmeal in Loblaws for $2.30, Canadian Unico sells
Italin style polenta for $4.30 and Bob's Red Nill is $7.30 for organic
"yellow corn grits". I buy Grace.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Polenta W/Italian Sausage, Mushrooms and Three Chees
Categories: Cheese, Italian, Chilies, Sausage, Corn
Yield: 6 Servings
1 tb Fruity olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper
-cored, seeded & chopped
1/2 lb Mild Italian sausage
-with fennel seed & garlic
-casing removed
1/2 lb Fresh crimini, button or
Other mushrooms as available
-trimmed and thinly sliced
2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal
-preferably stone-ground
1 tb Fresh sage; chopped
1 tb Fresh Italian parsley
--hopped
1/4 ts Ground cayenne pepper
1 c Skim or whole-milk ricotta
1/2 c Gruyere or other Swiss
Cheese -shredded
Salt and pepper
4 tb Melted butter or margarine
4 tb Grated Parmesan cheese
Fresh Tomato Sauce
GARNISHES:
Italian parsley; chopped
Herb sprigs
Hill and Barclay write: "This is our idea of comfort food! Bland
cornmeal needs a real shot of flavor, so don't hold back on the
herbs."
Heat olive oil in a medium skillet; saute onion, garlic and sweet
pepper until hot through. Add crumbled sausage and continue
cooking just until meat changes color. Stir in mushrooms and cook
until hot through. Drain excess fat and set mixture aside.
Place milk or other liquid in a large, heavy saucepan over
moderately high heat; slowly add cornmeal, stirring briskly with a
wire whisk to prevent lumping. Bring to a boil and cook 10
minutes, or until mixture is very thick and smooth; stir
constantly to prevent scorching.
Remove pan from heat and stir in herbs, cayenne pepper, and
ricotta and gruyere cheeses. Add sausage and sweet pepper
mixture, combine well, then season to taste with salt and pepper.
Pour mixture into two 9" pie plates lined with plastic wrap. Cool
on a wire rack, then cover and refrigerate at least an hour, or as
long as three days.
When ready to serve dish, preheat oven to 375 F. Cut polenta in
wedges and place on an oiled shallow baking pan large enough to
hold polenta in one layer without crowding. Drizzle with melted
butter and sprinkle with Parmesan. Bake 15 to 20 minutes, or
until polenta is lightly browned and very hot when tested with a
small knife in center of wedge. Serve with Fresh Tomato Sauce.
Garnish with chopped fresh parsley and sprigs of herbs.
From Madalene Hill and Gwen Barclay's "Sage through the Ages"
Article in "The Herb Companion."
Posted by Cathy Harned.
MMMMM
Cheers
Jim
... 99% of all the vegetables we eat on cobs, is corn.
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