---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BAKED POLENTA W/ITALIAN SAUSAGE, MUSHROOMS & THREE CHEESES
  Categories: Main dish, Herbs
       Yield: 6 servings
  
       1 tb Fruity olive oil
       1 sm Yellow onion; chopped
       2 lg Garlic cloves; minced
       1 md Red sweet pepper
            -- cored, seeded and chopped
     1/2 lb Mild Italian sausage
            -- (the kind with fennel
            -- seed and garlic)
            -- with casing removed
     1/2 lb Fresh mushrooms
            -- (crimini, button, or
            -- other type as available)
            -- trimmed and thinly sliced
   2 1/2 c  Milk, broth or water
     3/4 c  Yellow cornmeal
            -- preferably stone-ground
       1 tb Chopped fresh sage
       1 tb Chopped Italian parsley
     1/4 ts Ground cayenne pepper
       1 c  Ricotta cheese
     1/2 c  Shredded gruyere cheese
            -OR- other swiss cheese
            Salt
            Freshly ground black pepper
       4 tb Butter or margarine; melted
       4 tb Grated parmesan cheese
            Fresh Tomato Sauce
            - (see separate recipe)
 
 ----------------------------------GARNISH----------------------------------
            Fresh Italian Parsley
            -- chopped
            Herb sprigs
  
   Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper
   until hot through.  Add crumbled sausage and continue cooking just until
   meat changes color.  Stir in mushrooms and cook until hot through.  Drain
   excess fat and set mixture aside. Place milk or other liquid in a large,
   heavy saucepan over moderately high heat; slowly add cornmeal, stirring
   briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10
   minutes, or until mixture is very thick and smooth; stir constantly to
   prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
   and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture,
   combine well, then season to taste with salt and pepper. Pour mixture into
   two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then
   cover and refrigerate at least an hour, or as long as three days. When
   ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
   and place on an oiled shallow baking pan large enough to hold polenta in
   one layer without crowding.  Drizzle with melted butter and sprinkle with
   parmesan cheese.  Bake 15 to 20 minutes, or until polenta is lightly
   browned and very hot when tested with a small knife in center of wedge.
   Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
   sprigs of herbs.
  
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