---------- Recipe via Meal-Master (tm) v8.04
       Title: Warm Terrine Of Sausage, Peppers, Polenta And
  Categories: New, Text, Import
       Yield: 4 servings
       1/2 lb sweet sausage baked for 20
   :          minutes at 350 degrees
   :          drained and crumbled
         2 TB olive oil
        12    cloves garlic, -- peeled
         1 lg red bell pepper, cored,
   :          seeded -- 1/2-inch wide
   :          strips
         1 lg green bell pepper, cored,
   :          seeded -- 1/2-inch wide
   :          strips
       1/2 lb fresh mozzarella, cut into
         3    inch by 1/4-inch strips
         1 ts salt
         1 ts sugar
         2 c  polenta -- (cornmeal)
       1/4 c  Parmigiano-Reggiano
         1    terrine mold
   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
   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
   Yield: 6 as appetizer
   Recipe By     :MOLTO MARIO SHOW #MB5685
                                         Date: Tue, 29
   Oct 1996 23:09:23 -0500