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Polenta Pie with Broccoli, Sausage & Mushrooms (Pasticcio di Polenta)
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(Recipe ID: 527)
Serves 4
Preparation time: 1.5 minutes plus cooling; Cook time: 3 hours
Source: Vito De Carolis
Super hearty version of layered Polenta pie.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 Medium sized potatoes
- 4 cups Cold water
- 1 cup Polenta (stone-ground Italian coarse cornmeal)
- 1 Bunch broccoli rabe, washed and tough stems trimmed
- 1/4 teaspoon Freshly grated nutmeg *
- 1 teaspoon Fine sea salt *
- 1/2 teaspoon Black peppercorn, freshly ground *
- 1 pound Plum tomatoes, blanched, peeled, seeded, and coarsely chopped
-
1 1/2 cups Tomatoe sauce, pulped
Oliveri – suggested
- 1 Large clove garlic, minced
- 4 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, chopped
-
1/2 teaspoon Fennel seeds
*
Ferri dal 1905- suggested
- 4 Italian sausages, sauteed, cooled and thinly sliced
-
1 cup Porcini mushrooms preserved on Extra Virgin Olive Oil, sliced
*
Oliveri-suggested
- 1/2 pound Asiago cheese, finely sliced
Instructions
- In a large saucepan; add tomatoes, tomato sauce, garlic parsley, basil, chili flakes, and fennel seeds.
- Cook uncovered over a low heat until the sauce is reduced by 2/3's.
- This will take about 1 hour.
- Meanwhile, scrub, peel, and cut potatoes into large pieces.
- Boil until tender enough to mash easily, 20 to 25 minutes.
- Drain and dry , then mash them through a food mill or ricer.
- In a large pot heat 4 cups of water, and add mashed potatoes.
- Add the broccoli rabe.
- Cook about 15 minutes.
- To the same pot containing mashed potatoes, and broccoli rabe, slowly start adding the Polenta cornmeal.
- Stir it constantly with a whisk to prevent the “Polenta” from clumping.
- The broccoli rabe will start to break down into very small bits through continuous stirring as the Polenta cooks.
- Continue to stir with whisk until the polenta is done (about 35 minutes).
- It will be done when it starts to pull away easily from the sides of the pan.
- When the polenta is done, season it with salt, pepper, and freshly grated nutmeg.
- Grease the bottom and sides of a 9-inch round , 4-inch deep soufflé dish or other suitable deep container.
- Pour a first layer using 1/3 of polenta as the bottom layer, cover it with layer using 1/3 of tomato sauce, add a layer with half of sliced sausages, half mushrooms and top with 1/3 of Asiago cheese slices.
- Place the second polenta layer on top of the cheese and continue layering as before.
- Add the third layer of polenta and cover it with the remaining tomato sauce.
- Sprinkle the remaining Asiago”cheese slices on top.
- Lay a sheet of foil loosely over the top and bake in a 350 degree oven for 40 minutes.
- Remove from oven and let sit 10 minutes before serving.
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