Polenta with Sausage and Asiago |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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(SMACAFAM) The name of this dish means hunger killer in the dialect of the Trentino part of the northern region of Trentino-Alto Adige. Ingredients:
8 ounces asiago cheese |
3 tablespoons butter |
1 3-ounce piece pancetta, cut into 1/2-inch pieces |
1 2-ounce piece hard italian salami, cut into 1/2-inch pieces |
8 ounces sweet italian sausages, casings removed, crumbled |
7 cups water |
1 1/2 cups yellow cornmeal |
Directions:
1. Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.
2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.
3. Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.
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