Ingredients

• 1 medium red sweet pepper, cored, seeded and chopped
• ½ pound mild Italian sausage, with fennel seed and garlic casing removed
• ½ pound fresh cremini, button or other mushrooms as available, trimmed and thinly sliced
• 2 ½ cups milk, broth or water
• ¾ cup yellow cornmeal, preferably stone ground
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh Italian parsley, chopped
• ¼ teaspoon ground cayenne pepper
• 1 cup skim or whole milk ricotta
• ½ cup gruyere or
• ½ cup other swiss cheese, shredded
• Salt and pepper to taste
• 4 tablespoons melted butter or margarine
• 4 tablespoons grated parmesan cheese
• Fresh tomato sauce
• For garnishes -
• Italian parsley, chopped
• Herb sprigs

Directions

• Directions
• Heat olive oil in a medium skillet, sauté onion, garlic and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color.
• Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping.
• Bring to a boil and cook 10 minutes or until mixture is very thick and smooth, stir constantly to prevent scorching.
• Remove pan from heat and stir in herbs, cayenne pepper and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper.
• Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.
• When ready to serve dish, preheat oven to 375F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan.
• Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge.
• Serve with fresh tomato sauce. Garnish with fresh parsley and sprigs of herbs.