3 cheese polenta with Italian sausage

3 cheese polenta with Italian sausage

I love cheese, all types, hard, soft, sharp and nutty.  So when a sample box of Sartori cheeses showed up on my doorstep, I was in cheese heaven.


I immediately opened the cheeses because I was excited  sample them all and they were all amazing and unique in their own way. The 3 cheeses that struck my taste buds the most were the rosemary & olive oil asiago, bellavitano gold and the sarvecchio parmesan. All rich and nutty along with the added rosemary made me think that the combination of these 3 cheeses would be outstanding in polenta.  


3 cheese polenta with Italian sausage
A big bowl of creamy polenta is so comforting and the addition of these nutty and creamy cheeses were the perfect finish, giving a hint of rosemary. But I wasn’t finished there, I wanted to make the polenta into a complete meal, so I made my own Italian turkey sausage with toasted fennel seed and sage and this served as a great meaty topping. To finish the dish, I topped it with more cheese, baked  until it was melted and bubbly, then topped with freshly chopped basil, the dish was complete.
3 cheese polenta with Italian sausage


3 cheese polenta casserole with Italian sausage                                       print

Ingredients
(serves 4)

Directions

  1. Preheat the oven to 350 degrees F.
  2. Butter casserole dish and set aside.
  3. In a large cast iron skillet, add the fennel seed and toast over low heat until fragrant, remove and set aside. 
  4. Add the olive oil to the skillet and heat over medium high heat.
  5. Add the ground turkey, breaking up the meat and cook for 2 minutes.
  6. Add the onion and cook for 5 minutes more until the onion is softened and the meat is browned.
  7. Add the chopped onion, garlic, paprika, sage, fennel seed, crushed red pepper flakes, black pepper and salt.
  8. Cook until the meat is browned, add the chopped zucchini and cook.
  9. In a medium saucepan, heat the chicken stock  and milk, bring to a simmer.
  10. Add the yellow cornmeal whisk  until combined.
  11. Cook at a very low simmer for about 15 minutes whisking occasionally until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or milk. 
  12. Add all 3 cheeses and the butter, stir until combined.
  13. Place the casserole dishes on a baking sheet and bake for 20 minutes until the cheese is melted and bubbly.

3 cheese polenta with Italian sausage

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