Chef Dave's Polenta Casserole
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds sweet Italian sausage, removed from casings and crumbled
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1 teaspoon minced garlic
- 1 1/2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 cups canned whole tomatoes with their juice, crushed
- 1/4 teaspoon freshly ground black pepper
- Salt, depending on saltiness of sausage
- Creamy Polenta, recipe follows
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup freshly grated Parmesan
- Creamy Polenta:
- 4 cups milk
- 2 cups chicken stock, or canned low-sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon plus a pinch of mace
- 1 3/4 cups polenta or fine yellow cornmeal
- 1 cup grated Parmesan
- 3 large eggs
- 2 large egg yolks
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes.
Transfer the sausage to a paper towel-lined plate.
Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. Add the garlic and Italian Essence and cook for another 2 minutes.
Return the sausage to the pan, stir to mix, and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt.
Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.Creamy Polenta:
Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat. Bring to a boil, stirring occasionally. Whisk in the polenta. Once the mixture begins to thicken, reduce the heat to medium-low. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. Add the Parmesan and stir to blend. Remove from the heat and stir to cool for 3 minutes.
Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy.
Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend. Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly. Continue to stir vigorously for another 2 minutes. Reserve for the casserole.
Recipe courtesy Emeril Lagasse, 2007
Chef Dave's Seared Ham Steak Salad with Bibb Lettuce, Warm Sweet Potato-Bourbon Dressing and Candied Pecans
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay