---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Warm Terrine Of Sausage, Peppers, Polenta And
 Categories: New, Text, Import
      Yield: 4 servings
 
 
      1/2 lb sweet sausage baked for 20
  :          minutes at 350 degrees
  :          drained and crumbled
        2 TB olive oil
       12    cloves garlic, -- peeled
        1 lg red bell pepper, cored,
  :          seeded -- 1/2-inch wide
  :          strips
        1 lg green bell pepper, cored,
  :          seeded -- 1/2-inch wide
  :          strips
      1/2 lb fresh mozzarella, cut into
        3    inch by 1/4-inch strips
        1 ts salt
        1 ts sugar
        2 c  polenta -- (cornmeal)
      1/4 c  Parmigiano-Reggiano
        1    terrine mold
  
  Crumble the cooked sausage to resemble rough bread
  crumbs. Set aside.
  
  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. Add the peppers and
  saute until soft, but not browned, about 7 to 8
  minutes longer. Remove from heat. Separate and let
  cool.
  
  Bring the mozzarella to room temperature. Place the
  sausage, peppers, garlic and mozzarella around a
  cutting board, all in separate bowls.
  
  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. Remove the pot from heat.
  
  Moving quickly, pour the polenta into the terrine mold
  about 3/4-inch from the top. 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. Lay the mozzarella over the polenta (but do not
  bring the mozzarella to the edges). 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.
  
  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. Place the
  slice flat on a baking sheet. Bake for 10 to 12
  minutes. Sprinkle with grated cheese and serve
  immediately.
  
  Yield: 6 as appetizer
  
  Recipe By     :MOLTO MARIO SHOW #MB5685
  
                                        Date: Tue, 29
  Oct 1996 23:09:23 -0500
 
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