Polenta Sausage Bake

Polenta Sausage Bake

A real warm winter dinner.  This dish will have your mouth watering and your body feeling cozy with the delicious flavors of melted cheese and sausage with the added bonus of healthy greens and polenta.  A new version of comfort food for the family.

2 cups polenta

6 cups water (or per directions on your polenta package)

1 lb Italian sausage, cut into one inch sections

1 Tbsp Extra Virgin Olive Oil

1 small onion, diced

2/3 cup beef stock (broth)

1 Tbsp chopped rosemary (fresh)

2 Tbsp chopped sage (fresh)

8 oz shredded fontina cheese

4 oz shredded mozzarella cheese

1 cup shredded Parmesan cheeses

1 bunch broccolini (use rapini or broccoli rabe if that is what is available by you), trimmed and use only the upper portions leaving a bit of stem

Make the Polenta:

Bring 6 cups of salted water to a rolling boil.  Slowly sprinkle in the polenta while whisking constantly to prevent lumps.  Cook, stirring constantly with a wooden spoon, for 45 minutes over low heat.  Transfer from the pan to a wooden cutting board into a mound and allow to cool and set.  (If you are using quick-cook polenta cook to package instructions.

Make the Sausage:

Slice the sausage into approximately 1 inch slices.  Heat the olive oil in a pan and saute the sausage until browned.  Add the onion and cook until just softened (about 5 minutes).  Add the sauce and half of the chopped herbs.

Preheat oven to 350 degrees.

Cut the polenta into 1/2 inch cubes.  Arrange a layer of polenta in a prepared baking dish.  Add half the sausage mixture and half the cheese.  Cover with another layer of polenta and continue layering sausage and cheese.  Sprinkle with remaining herbs and press into the casserole the broccolini.  Bake in preheated oven for approximately 40 minutes until cheese is bubbling and lightly browned.  Serve warm.

White Asparagus with Brown Butter Crumb Sauce

White Asparagus with Brown Butter Crumb Sauce

This is a great and simple dish to add a big splash to your fall dinners.  The panko crumbs make it light, although you can use breadcrumbs if you prefer•.  The panko makes a nice contrasting crunch to the asparagus and the brown butter give a nice sweet nutty flavor to complete the side dish.

1 bunch white asparagus (approximately 10-12 pieces), trimmed

1 cup panko (bread) crumbs*

1/2 cup butter (1 stick)

1/4 cup fresh parsley, chopped

4 Tbsp Parmesan (optional), finely grated

In a small pot, boil water and blanch the asparagus for approximately 5 minutes.  This time may vary depending on the thickness of your stalks.  Drain and set aside in a bowl of ice water to cool then drain again before adding to the next step.

In a large saute pan melt butter and allow to begin to brown.  Add the panko crumbs and stir constantly to lightly brown.  Add asparagus and mix well until heated.  Remove from heat and combine in the parsley.  Serve warm topped with Parmesan cheese if desired.

*Should you use regular breadcrumbs I suggest using something along the lines of a brioche as the sweeter flavor would go well with this.  Also, be sure to let the bread dry out for a day or two before mincing into crumbs.