By Patrick McCleary


Yes, it is that time again. The weekly recipe series continues. This time with recipes that include meat. I hope that you all enjoy these recipes. Blessed Be!


Baked Polenta with Sausage and Mushrooms
courtesy of katiehodges.com


1 tb olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper, cored, seeded and chopped
1/2 lb Mild Italian sausage, loose
1/2 lb Fresh mushrooms, (white or brown), trimmed and thinly sliced
2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal, preferably stone-ground
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c gruyere or swiss cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese

Heat olive oil in a medium skillet. Sauté onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until they release their liquid. Drain excess fat and set mixture aside.

Place milk or other liquid in a large, heavy saucepan over moderately high heat. Slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes or until mixture is very thick and smooth while stirring constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture. Combine all parts well and then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.

When ready to serve dish, preheat oven to 375 degrees. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with a topping of Tomato Sauce and sprinked with more parmesan cheese.

 

Game Hens with Rosemary and Garlic
courtesy of magickalmusings.net


3 Cornish Game Hens, halved
3/4 cup Olive oil
4 Garlic cloves, crushed
3 Tablespoons Dry sherry
1 Tablespoon Fine chopped fresh rosemary
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste

Split each bird in half. Set aside.
Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.

 

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