Title: Warm Terrine Of Sausage, Peppers, Polenta And
Categories: New, Text, Import
Yield: 4 servings
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
: strips
1 lg green bell pepper, cored,
: seeded -- 1/2-inch wide
: strips
1/2 lb fresh mozzarella, cut into
3 inch by 1/4-inch strips
1 ts salt
1 ts sugar
2 c polenta -- (cornmeal)
1/4 c Parmigiano-Reggiano
1 terrine mold
Crumble the cooked sausage to resemble rough bread
crumbs. Set aside.
In a medium saute pan, heat the olive oil. Gently
saute the whole garlic cloves until golden brown on
all sides, about 8 to 10 minutes. Add the peppers and
saute until soft, but not browned, about 7 to 8
minutes longer. Remove from heat. Separate and let
cool.
Bring the mozzarella to room temperature. Place the
sausage, peppers, garlic and mozzarella around a
cutting board, all in separate bowls.
Bring 6 cups water to a boil, adding the salt and
sugar. Slowly add the cornmeal to the boiling water in
a thin stream, whisking continuously. Lower heat and
cook until the polenta resembles the texture of hot
cereal. Remove the pot from heat.
Moving quickly, pour the polenta into the terrine mold
about 3/4-inch from the top. Sprinkle all the crumbled
sausage over the polenta. Cover the sausage with about
1-1/2 cups warm polenta. Using a spatula, flatten and
smooth the polenta to create a flat surface. Next,
layer the peppers and the garlic cloves. Repeat with
another layer of 1-1/2 cups warm polenta over the
peppers. Remember to smooth and flatten the polenta
layer to make a nice flat surface all the way to the
edges. Lay the mozzarella over the polenta (but do not
bring the mozzarella to the edges). Pour another layer
of warm polenta over the mozzarella to fill the
terrine. Smooth the top layer all the way to the
edges. There may be left over polenta.
Chill the terrine overnight.
To serve, invert the terrine over a cutting board. It
should come out quite easily. Slice the terrine as you
would slice bread, about 3/4-inch thick. Place the
slice flat on a baking sheet. Bake for 10 to 12
minutes. Sprinkle with grated cheese and serve
immediately.
