Cookbook

Polenta Stir-Fry

by

Ingredients

  • 2 cups bouillon , poule
  • 2 cups lait
  • 2 Tbsp beurre
  • 1 cup polenta, or coarse yellow conrmeal
  • 1 cup ricotta
  • 1/2 cup mozarella, shredded
  • 1/2 cup parmesan, or pecorino or asagio, shredded
  • 1/2 Tsp poivre
  • 1 tsp huile d'olive
  • 1 poivron vert, en julienne
  • 1 rouge, en julienne
  • 1/2 oignon rouge, en lamelles
  • 2 gousses ail, en lamelles
  • 8 oz champignons, en 4
  • 1 cup cherry tomatoes, en 2
  • poivre
  • basilique
  • Saucisse

Instructions

In a large saucepan bring broth, milk and butter to a boil. Slowly add cornmeal or polenta to the boiling liquid, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low, cook for 10' or until mixture is very thick, stirring frequently. Remove from heat. Stir in cheeses and pepper until well mixed. Keep warm

In a large skillet, eat oil and cook sausagelinks on all sides until browned. Remove from pan and slice each sausage into 5-6 dioagonal slices, then return to pan to brown the interior. Set aside. In the same pan, saute peppers, onion and garlic in the skillet to brown. Add muschrooms and saute. Add sausage back, then tomatoes and stir to warm through. Season.

Place a mound of polenta on each serving plate as a bed for the stir-fry. Top each plate with a single serving of stir-fry and garnish with fresh basil.

Journal

Categories

Notes