Polenta with Sausage and SarVecchio Parmesan Cheese Served with Arugula Salad and Honey Balsamic Vinaigrette
Tory Miller of L'Etoile, Madison, WI
Number of Servings: 6
Ingredients
- 1 cup boiling water
- 1 cup golden raisins
- 2 tablespoons olive oil, plus some for greasing pan
- ¾ lb. bulk sweet sausage
- ¼ lb. pancetta, diced
- 1 small onion, minced
- 2 cups polenta
- ½ cup grated Sartori Reserve SarVecchio Parmesan cheese, plus extra for sprinkling
- 1 tablespoon fresh sage, cut in julienne strips
- 3 egg yolks
- Salt and pepper, to taste
- 4 cups boiling water or stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- 1 small shallot, minced
- 1 cup extra virgin olive oil, divided
- 6 cups arugula
Directions
Cooking Directions
Polenta:
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Heat oven to 375° F.
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Grease 9x12-inch baking dish with olive oil.
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Pour 1 cup boiling water over raisins to plump.
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Heat 2 tablespoons olive oil in medium sauté pan over medium-high heat.
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Add sausage and pancetta; stir until cooked but not browned and crisp. Add onion; reduce heat and sweat until translucent. Set aside.
- In large bowl, combine polenta, Sarvecchio cheese, sage and egg yolks. Whisk in salt, pepper and boiled water or stock.
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Drain raisins and add to polenta with about ¾ of the sausage and onion mixture. Stir until smooth and slightly thick.
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Pour mixture into prepared dish; top with remaining sausage mixture.
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Drizzle with a little olive oil.
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Bake about 45 minutes or until sausage is browned and crisp, and polenta is set.
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Remove from oven and let stand 10 minutes.
Vinaigrette:
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In small bowl, whisk together balsamic vinegar, honey, mustard and shallot.
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Gradually whisk in remaining virgin olive oil to taste.
Final Preparation:
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Cut polenta into 6 squares.
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Place one square on each plate.
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Place mound of arugula beside polenta; drizzle with vinaigrette.
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Sprinkle extra grated SarVecchio cheese on top.
Recipe courtesy of Wisconsin Milk Marketing Board