Baked Polenta: Polenta al Forno

Name: Baked Polenta: Polenta al Forno
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 2 Tbsps coarse sea salt; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, thinly sliced; 4 servings Kosher salt; 113 grams smoked mozzarella, thinly sliced; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus 1 tablespoon; 1 Spanish onion, cut into 1/4-inch dice; 237 milliliters freshly grated caciocavallo or pecorino Romano; 6 pork sausage links, pricked all over with a fork; 710 milliliters quick-cooking polenta; 4 servings Salt and pepper; 2 liters cold water

Baked Polenta: Polentan al Forno might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1192 calories, 52g of protein, and 83g of fat per serving. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. A mixture of tomatoes, pork sausage links, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a 12 to 14-inch saute pan, heat 2 tablespoons oil over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the sausages and cook, turning occasionally, until all sides are browned and the fat runs freely from each sausage.

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Sausage

Remove and discard the excess fat, then add the tomato sauce with the sausages, scraping the bottom to incorporate any browned bits. Season with salt and pepper, if necessary, reduce the heat to a low simmer, and cook, covered, for 1 1/2 hours, stirring occasionally.

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Salt And Pepper

Tomato Sauce

Sausage

Remove the sausages from the sauce to a cutting board, slice, and set aside, along with the sauce.

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Sausage

Sauce

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Cutting Board

Bring 2 quarts of water to a boil in a large pot over high heat, and add the sea salt and remaining 1 tablespoon of oil. Stir in the cornmeal, a little at a time, whisking constantly to prevent the formation of lumps. Cook for 5 minutes, until the polenta comes away from the sides of the saucepan. Turn the polenta out onto a clean wooden board and allow to cool. Once it is cool, cut it into strips, using butcher's twine or a very sharp knife.

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Polenta

Sea Salt

Water

Cooking Oil

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Kitchen Twine

Whisk

Sauce Pan

Knife

Pot

Preheat the oven to 400 degrees F.

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Oven

Cover the bottom of a 9 by 13-inch oven-proof casserole or baking dish with a layer of sauce.

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Sauce

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Baking Pan

Oven

Add a layer of polenta slices, then a layer of cheese, a layer of mozzarella, and a layer of sliced sausage. Repeat the process until all the ingredients have been used, ending with a layer of cheese.

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Mozzarella

Polenta

Sausage

Cheese

Bake in the oven 25 minutes.

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Oven

Let sit 5 minutes before serving.

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.

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Carrot

Thyme

Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.

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Hot Cereal

Tomato