Polenta Cake with Italian Sausage
Polenta Cake with Italian Sausage is a savory and hearty dish that combines the creamy texture of polenta with the robust flavors of Italian sausage. The polenta is cooked until smooth and thick, then spread into a baking dish to form a solid base. Italian sausage is sautéed with garlic, onions, and herbs until browned and aromatic. The sausage mixture is layered on top of the polenta, and the dish is baked until the edges of the polenta are crisp and the sausage is fully cooked. Often garnished with fresh herbs and a sprinkle of Parmesan cheese, this dish is perfect for a comforting meal that showcases the rich flavors of Italian cuisine.
Ingredients
- 2 Italian fennel sausages
- 1 onion
- 2 cloves garlic
- 1 bunch basil
- 2.5 cups milk
- 5.29 oz mascarpone
- 5.29 oz Pecorino cheese
- 14.11 oz canned crushed tomatoes
- 8.47 oz instant polenta
- 8 tbsp olive oil
- Salt
- Pepper
Instructions
- Make 1.76 oz of Pecorino shavings and finely grate the rest.
- In a very large saucepan, bring the milk to a simmer with 1 liter (4.22 cups) of water and some salt. Pour in the polenta and stir constantly over low heat for 3 minutes. Add the mascarpone and grated Pecorino.
- Press the polenta into a springform pan lined with parchment paper. Let it cool completely, then refrigerate for 1 hour.
- Sauté the sausages in a skillet with 6 tablespoons of olive oil for 5 to 10 minutes, turning often. Remove and cut into thick slices.
- In the same skillet, sauté the peeled and chopped onion and the peeled and crushed garlic for 5 minutes. Add the crushed tomatoes, season with salt and pepper, and reduce for 5 minutes.
- Return the sausage to the sauce and incorporate half of the basil leaves, chopped.
- Preheat the oven to 250°C (482°F). Brush the polenta cake with oil and bake for 5 to 10 minutes, watching for color.
- Unmold and cut into portions. Top with sausage in tomato sauce, Pecorino shavings, and basil leaves.
Video
Notes
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