Chef Dave's Polenta Casserole (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
1 tablespoon extra-virgin olive oil |
1 1/2 pounds sweet italian sausage, removed from casings and crumbled |
1 cup chopped onions |
1 cup chopped green bell peppers |
1/2 cup chopped red bell peppers |
1 teaspoon minced garlic |
1 1/2 teaspoons emeril's italian essence, or other italian seasoning blend |
2 cups canned whole tomatoes with their juice, crushed |
1/4 teaspoon freshly ground black pepper |
salt, depending on saltiness of sausage |
creamy polenta, recipe follows |
2 tablespoons cold unsalted butter, cut into small pieces |
1/2 cup freshly grated parmesan |
4 cups milk |
2 cups chicken stock, or canned low-sodium chicken broth |
1 teaspoon salt |
1/4 teaspoon freshly ground white pepper |
1/8 teaspoon plus a pinch of mace |
1 3/4 cups polenta or fine yellow cornmeal |
1 cup grated parmesan |
3 large eggs |
2 large egg yolks |
Directions:
1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes.
3. Transfer the sausage to a paper towel-lined plate.
4. Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. Add the garlic and Italian Essence and cook for another 2 minutes.
5. Return the sausage to the pan, stir to mix, and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt.
6. Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly. Pour the polenta on top, spreading it evenly with a rubber spatula.
7. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.
8. Creamy Polenta:
9. Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat. Bring to a boil, stirring occasionally. Whisk in the polenta. Once the mixture begins to thicken, reduce the heat to medium-low. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. Add the Parmesan and stir to blend. Remove from the heat and stir to cool for 3 minutes.
10. Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy.
11. Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend. Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly. Continue to stir vigorously for another 2 minutes. Reserve for the casserole.
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