Warm Terrine of Sausage

* Exported from MasterCook *

Warm Terrine of Sausage

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sweet sausage
2 tablespoons olive oil
12 cloves garlic, peeled
1 large red bell pepper -- cut in 1/2" strips
1 large green bell pepper -- cut in 1/2" strips
1/2 pound fresh mozzarella, cut -- 3" x 1/4" x 1/4"
1 teaspoon salt
1 teaspoon sugar
2 cups polenta (cornmeal)
1/4 cup Parmigiano-Reggiano
1 terrine mold
1 12 inch long by 4-inch wide by 4-inch deep

Bake the sausage for 20 minutes at 350 degrees, drain. 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



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