| 334 | 335 | 336 | 337 | 338 |
| 1 | 176 | 352 | 527 | 703 |
|
Gnocchi Di Polenta − Polenta Pie
9
Cup Chicken stock
Salt; to taste
Freshly−ground black pepper; to taste
3
1
9
3
3
1
1
1
1
1
1
Cup Yellow cornmeal
−1/2 Ounce Dried mushrooms
Tablespoon Butter
Tablespoon Olive oil
Tablespoon Ham fat
Cup Finely−chopped onions
Carrot; finely chopped
Celery stalk; finely chopped
/2 Pound Ground lean pork sausage meat
/2 Pound Roma tomatoes; peeled, seeded, and chopped
Cup Grated Parmesan cheese
Preheat the oven to 450 degrees. Bring the chicken stock up to a boil. Stir
in the cornmeal and cook the polenta for about 20 to 25 minutes over low
heat stirring often. Spread the polenta out onto a parchment lined 1/2 sheet
pan. Let the polenta cool completely. Soak the mushrooms in 4 cups warm
water for about 30 minutes. Drain the mushrooms and reserve the liquid.
Squeeze the mushrooms dry and chop. Set the mushrooms aside. In a large
saute pan, heat 3 tablespoons olive oil, butter and ham fat. When the oil is
hot, add the vegetables and saute for 2 minutes or until wilted. Season with
salt and pepper. Add the ground sausage and continue to cook for about 4 to
6
minutes or until browned, stirring constantly. Reduce the heat to low and
stir in the tomatoes and continue to cook for 15 minutes. Add the mushrooms
and reserved mushroom liquid. Season with salt and pepper. Continue to cook
for 15 minutes. Remove from the heat. Cut the polenta into 3−inch rounds.
Butter a 8− by 8− by 2−inch baking dish. Line the bottom of the dish with
the polenta rounds. Spread a thin layer of the meat sauce over the polenta.
Dot the sauce with a couple of tablespoons of butter. Sprinkle some of the
cheese over the top. Repeat the process until all the ingredients are used.
Place the pan in the oven and bake for about 6 to 8 minutes or until the top
is golden and heated through. This recipe yields about 6 servings.
Gnocchi Di Polenta − Polenta Pie
308
Page
Quick Jump
|