Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

SarVecchio® and Sausage Polenta with Arugula Salad

Servings: 6

Ingredients:

Polenta
1 cup boiling water
1 cup golden raisins
2 tablespoons olive oil, plus some for greasing pan
3/4 pound bulk sweet sausage
1/4 pound pancetta, diced
1 small onion, minced
2 cups polenta
1/2 cup (about 2 ounces) grated Wisconsin SarVecchio® 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
1 cup extra-virgin olive oil, divided

Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 tablespoon Dijon mustard
1 small shallot, minced
1 cup extra virgin olive oil, divided
6 cups arugula

Cooking Directions:

For the polenta, preheat the oven to 375°F. Grease 12x9-inch baking dish with olive oil. Pour 1 cup of boiling water over the raisins, to plump. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add sausage and pancetta; stir until cooked but not browned and crisp. Add the onion; reduce the heat, and sweat until the onion is translucent. Set aside.

In a large bowl, combine the polenta, cheese, sage, and egg yolks. Whisk in the salt, pepper and boiling water or stock. Drain the raisins and add to the polenta with about three-fourths of the sausage-and-onion mixture. Stir until smooth and slightly thick. Pour the mixture into the prepared baking dish; top with the remaining sausage mixture. Drizzle with a little olive oil; reserve the remaining olive oil for the vinaigrette.

Bake for about 45 minutes or until the sausage is browned and the crisp, and polenta is set. Remove from the oven and let stand 10 minutes.

For the vinaigrette, in a small bowl, whisk together the vinegar, honey, mustard, and shallot. Continue whisking and gradually whisk in the reserved olive oil, to taste.

To serve, cut the polenta into 6 squares. Place one square on each plate. Place a one-cup mound of arugula beside the polenta; drizzle with the vinaigrette. Sprinkle the extra grated cheese on top.

*Grated parmesan may be substituted for SarVecchio®.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.