Gnocchi Di Polenta - Polenta Pie
A layered Italian casserole of polenta rounds and a savory pork sausage, mushroom, and tomato meat sauce, baked until golden and topped with Parmesan.
Ingredients
- 9 cup chicken stock
- 1 to taste salt
- 1 to taste freshly ground black pepper
- 3 cup yellow cornmeal
- 1 0.5 oz dried mushrooms
- 9 tbsp butter
- 3 tbsp olive oil
- 3 tbsp ham fat
- 1 cup finely chopped onions
- 1 whole carrot, finely chopped
- 1 whole 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
Preheat the oven to 450F. Bring the chicken stock to a boil. Stir in the cornmeal and cook the polenta for 20-25 minutes over low heat, stirring often. Spread onto a parchment-lined sheet pan and cool completely.
- 2
Soak the mushrooms in 4 cups warm water for 30 minutes. Drain, reserve the liquid, squeeze dry, and chop.
- 3
In a large saute pan, heat 3 tablespoons olive oil, 3 tablespoons butter, and ham fat. Add the vegetables and saute for 2 minutes until wilted. Season with salt and pepper.
- 4
Add the ground sausage and cook for 4-6 minutes until browned, stirring constantly. Reduce heat and stir in the tomatoes; cook for 15 minutes. Add mushrooms and reserved mushroom liquid. Season with salt and pepper. Continue cooking for 15 minutes. Remove from heat.
- 5
Cut the polenta into 3-inch rounds. Butter an 8x8x2-inch baking dish.
- 6
Line the bottom with polenta rounds. Spread a thin layer of meat sauce over the polenta. Dot with butter and sprinkle some cheese. Repeat the layering until all ingredients are used.
- 7
Bake in the oven for 6-8 minutes or until the top is golden and heated through.