FBD

Gnocchi Di Polenta

ItalianPorkAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 9 cup chicken stock
  • 3 cup yellow cornmeal
  • 1 0.5 oz dried mushrooms
  • 9 tbsp butter
  • 3 tbsp olive oil
  • 1 cup finely chopped onions
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 0.5 lb ground lean pork sausage meat
  • 0.5 lb Roma tomatoes, peeled, seeded, and chopped
  • 1 cup grated Parmesan cheese

Instructions

  1. 1

    Preheat oven to 450°F. Bring chicken stock to a boil. Stir in cornmeal and cook the polenta for 20 to 25 minutes over low heat, stirring often.

  2. 2

    Spread the polenta onto a parchment-lined half sheet pan. Let cool completely.

  3. 3

    Soak the dried mushrooms in warm water for 20 minutes. Drain and chop. In a pan, heat 3 tablespoons butter and olive oil. Sauté onion, carrot, and celery until soft.

  4. 4

    Add the sausage meat and brown, breaking it up. Add the mushrooms and tomatoes; simmer for 20 minutes. Season with salt and pepper.

  5. 5

    Cut the cooled polenta into rounds or squares. Layer in a baking dish, alternating with the meat sauce and Parmesan. Top with remaining butter and Parmesan.

  6. 6

    Bake for 25 to 30 minutes until golden and bubbling.