Three Cheese Polenta with Garlic Sausage and Parmigiano Reggiano
½ pkg. Three Cheese Polenta (½ cup dry polenta) [Available at Seasons]
¼ tsp Pepe e Aglio
¼ tsp Roasted Garlic Salt
¼ cup Seasons Extra Virgin Olive Oil*
2 links Italian sausage, uncooked
3-6 oil packed Sun-dried Tomatoes, cut into thin slivers [Available at Seasons]
3 Tbs Peperoncino Agrumato Olive Oil
¼ lb. Parmegiano Reggiano
1 Tbs fresh parsley, chopped
* We recommend Arbequina, Hojiblanca or similar
Bring 1 cup of water to a boil, add polenta, Pepe e Aglio, and salt. Cook, stirring, for approximately 10 minutes. Remove from stove and spread evenly into 10″ square pan that has been coated with olive oil. Cool to room temperature, then cover and place in refrigerator overnight. (Polenta may be made several days in advance.)
Preheat oven to 375° F.
Place sausage links in a small baking pan, drizzle with 2 tablespoons of olive oil and bake in preheated oven for about 30 minutes or until cooked through. Remove sausage from pan and set aside until cool enough to handle. (Leave oil in pan for use in next step.) Once sausage has cooled, slice into 18-21 thin rounds. Add Peperoncino Olive Oil to pan used to cook sausage and stir with a rubber spatula to combine with pan juices, reserve to drizzle on dish before serving.
While sausage is cooking, remove polenta from refrigerator. Cut into as many small rounds as you are able using a 1 ½ inch round cookie cutter (ideally, you want one polenta round for each slice of sausage). Alternatively, polenta may be cut into diamonds or square shapes.
Heat 3 tablespoons of olive oil in a large saute pan. Place polenta pieces in a single layer in hot saute pan. (Depending on the size of the pan, it may be necessary to prepare the polenta in batches; add more olive oil as necessary.) Cook on medium high flame until golden brown, flip to cook both sides.
To serve, place 3 polenta rounds on each individual serving plate. Top each piece with a slice of warm sausage, and sprinkle with sundried tomato slivers. Top with a drizzle of peperoncini oil/pan juice mixture and finish with a garnish of shaved Parmigiano Reggiano. Sprinkle with chopped fresh parsley.