Baked Polenta with Sausage
Serves 6
Polenta could easily be considered one of the original comfort foods. Soothing, filling and delicious, it provides a beautiful blank canvas for the layering of many other flavors and textures. Traditional Italians have many strong beliefs about the proper way to cook polenta, consisting usually of :
Always stir with a wooden spoon or stick – never metal.
Always stir in one directions only.
Add the polenta to the boiling liquid a pioggia: “like a gentle rain”
Cook polenta at least 1 ½ hours to achieve the perfect result, stirring the entire time.
While quicker methods exist, long-cooking is the classic method. In this baked version, the addition of eggs allows the polenta to slightly puff up while baking. It becomes similar to a spoon bread in texture and is fabulous topped with your favorite tomato sauce. Served with a green salad, hearty loaf of bread and wine, this makes an ideal simple mid-week supper. If you do not wish to go to the trouble of following the classic polenta procedure described below, use an instant polenta and follow the package instructions. It won’t be quite the same, but will still be excellent. This makes a great brunch dish, also and the entire dish can be made hours or 1-2 days ahead. Bring to room temperature and bake when ready.
Let's Cook
In a large skillet over medium heat, add the sausage breaking up the meat with a wooden spoon, until all pinkness is gone, do not brown. Transfer to a pot with a slotted spoon.
Bring the chicken stock to a boil using a sturdy kettle that you don’t have to hold: you must have both hands free.
Add the salt. With your left hand, start pouring the polenta into the boiling water while you start stirring with your right hand. Pour as slowly as possible (a pioggia: like a gentle rain) and stir as rapidly as possible, using a long wooden spoon or stick. As the polenta thickens, you will stir more slowly because the polenta requires a bit of strength!
After 30 minutes, the polenta should no longer cling to the sides of the kettle and should seem thick enough to eat. It isn’t!! It may be cooked but not done. At this point, add a ladle of boiling water and continue cooking. Purists say that polenta should cook for 1 hour and 30 minutes. We feel 1 hour suffices, even for the coarsest polenta. For this recipe, we want to keep it a bit soft.
Add the reserve sausage to the polenta and mix well. Beat the eggs slightly in a separate bowl and add them to the polenta-sausage mixture after you have removed it from the heat. Add salt and pepper to taste.
Preheat oven to 400 degrees. Spray or coat ovenproof bowl (preferably glazed earthenware) with olive oil. Pour the polenta into it. Smooth the top with the blade of a knife or the back of a spoon dipped in water. When the top is level, pour the rest of the fat over it. Top with grated Parmesan and cook for 20 minutes or until the top is golden.