Warm Terrine of Sausage, Peppers, Polenta and Mozzarella

Name: Warm Terrine of Sausage, Peppers, Polenta and Mozzarella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams fresh mozzarella, cut into 3-inch by 1/4-inch by 1/4-inch strips; 12 cloves garlic, peeled; 1 large green bell pepper, cored, seeded and cut into 1/2-inch wide strips; 2 Tbsps olive oil; 59 milliliters Parmigiano-Reggiano; 473 milliliters polenta (cornmeal); 1 large red bell pepper, cored, seeded and cut into 1/2-inch wide strips; 1 teaspoon salt; 227 grams sweet sausage baked for 20 minutes at 350 degrees, drained and crumbled; 1 teaspoon sugar

Need a gluten free main course? Warm Terrine of Sausage, Peppers, Polentan and Mozzarella could be an excellent recipe to try. One portion of this dish contains roughly 21g of protein, 25g of fat, and a total of 504 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of salt, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Special equipment: 1 terrine mold, 12-inch long by 4-inch wide by 4-inch deep

Crumble the cooked sausage to resemble rough bread crumbs. Set aside.

Ingredients you will need

Breadcrumbs

Sausage

In a medium saute pan, heat the olive oil. Gently saute the whole garlic cloves until golden brown on all sides, about 8 to 10 minutes.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Equipment you will use

Frying Pan

Add the peppers and saute until soft, but not browned, about 7 to 8 minutes longer.

Ingredients you will need

Peppers

Remove from heat. Separate and let cool.

Bring the mozzarella to room temperature.

Ingredients you will need

Mozzarella

Place the sausage, peppers, garlic and mozzarella around a cutting board, all in separate bowls.

Ingredients you will need

Mozzarella

Peppers

Sausage

Garlic

Equipment you will use

Cutting Board

Bowl

Bring 6 cups water to a boil, adding the salt and sugar. Slowly add the cornmeal to the boiling water in a thin stream, whisking continuously. Lower heat and cook until the polenta resembles the texture of hot cereal.

Ingredients you will need

Hot Cereal

Polenta

Sugar

Water

Salt

Equipment you will use

Whisk

Remove the pot from heat.

Equipment you will use

Pot

Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the top.

Ingredients you will need

Polenta

Sprinkle all the crumbled sausage over the polenta. Cover the sausage with about 1-1/2 cups warm polenta. Using a spatula, flatten and smooth the polenta to create a flat surface. Next, layer the peppers and the garlic cloves. Repeat with another layer of 1-1/2 cups warm polenta over the peppers. Remember to smooth and flatten the polenta layer to make a nice flat surface all the way to the edges.

Ingredients you will need

Whole Garlic Cloves

Peppers

Polenta

Sausage

Equipment you will use

Spatula

Lay the mozzarella over the polenta (but do not bring the mozzarella to the edges).

Ingredients you will need

Mozzarella

Polenta

Pour another layer of warm polenta over the mozzarella to fill the terrine. Smooth the top layer all the way to the edges. There may be left over polenta.

Ingredients you will need

Mozzarella

Polenta

Chill the terrine overnight.

To serve, invert the terrine over a cutting board. It should come out quite easily. Slice the terrine as you would slice bread, about 3/4-inch thick.

Ingredients you will need

Bread