*  Exported from  MasterCook  *
 
                          Warm Terrine of Sausage
 
 Recipe By     : MOLTO MARIO
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         sweet sausage
    2      tablespoons   olive oil
   12      cloves        garlic, peeled
    1      large         red bell pepper -- cut in 1/2″ strips
    1      large         green bell pepper -- cut in 1/2″ strips
      1/2  pound         fresh mozzarella, cut -- 3″ x 1/4″ x 1/4″
    1      teaspoon      salt
    1      teaspoon      sugar
    2      cups          polenta (cornmeal)
      1/4  cup           Parmigiano-Reggiano
    1                    terrine mold
    1      12 inch long  by 4-inch wide by 4-inch deep
 
 Bake the sausage for 20 minutes at 350 degrees, drain. Crumble the cooked sausage
to resemble rough bread crumbs. Set aside.
 
 In a medium saute pan, heat the olive oil. Gently saute the whole garlic cloves
until golden brown on all sides, about 8 to 10 minutes. Add the peppers and saute
until soft, but not browned, about 7 to 8 minutes longer. Remove from heat.
Separate and let cool.
 
 Bring the mozzarella to room temperature. Place the sausage, peppers, garlic and
mozzarella around a cutting board, all in separate bowls.
 
 Bring 6 cups water to a boil, adding the salt and sugar. Slowly add the cornmeal
to the boiling water in a thin stream, whisking continuously. Lower heat and cook
until the polenta resembles the texture of hot cereal. Remove the pot from heat.
 
 Moving quickly, pour the polenta into the terrine mold about 3/4-inch from the
top. Sprinkle all the crumbled sausage over the polenta. Cover the sausage with
about 1-1/2 cups warm polenta. Using a spatula, flatten and smooth the polenta to
create a flat surface. Next, layer the peppers and the garlic cloves. Repeat with
another layer of 1-1/2 cups warm polenta over the peppers.  Remember to smooth
and flatten the polenta layer to make a nice flat surface all the way to the
edges. Lay the mozzarella over the polenta (but do not bring the mozzarella to
the edges). Pour another layer of warm polenta over the mozzarella to fill the
terrine. Smooth the top layer all the way to the edges. There may be left over
polenta.
 
 Chill the terrine overnight.
 
 To serve, invert the terrine over a cutting board. It should come out quite
easily. Slice the terrine as you would slice bread, about 3/4-inch thick. Place
the slice flat on a baking sheet. Bake for 10 to 12 minutes. Sprinkle with grated
cheese and serve immediately.
 
 Yield: 6 as appetizer
 
 
 
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