Polenta Panzanella

Polenta Panzanella

 

1/4 lb. spicy Italian sausage
1 tsp. olive oil
1 small shallot, minced
1/2 cup wild mushrooms, thinly sliced

2 Tbs. salted butter
2/3 cup polenta cornmeal
1 cup vegetable broth
sea salt and pepper

2 large ripe plum tomatoes, cut into chunks, salted and drained
1 cup fresh baby spinach leaves
2 Tbs. fresh basil, thinly sliced
2 Tbs. extra virgin olive oil
sea salt and pepper

 

In a small fry pan, brown the Italian sausage and be sure to break all chunks up into little pieces with the back of a wooden spoon. 
Remove from pan, reserving the rendered fat. Add the tsp. of olive oil, along with the shallot and mushrooms. Sauté and stir until golden brown and a bit crispy.

 

Meanwhile, in a small saucepan over low heat, melt the butter. Add the polenta and broth and stir continuously until the liquid is fully incorporated and the polenta turns into a super soft mush.

 

Stir the cooked sausage and veggies into the creamy polenta.

Transfer the mixture to a glass or ceramic bread loaf pan, flattening out the top for a smooth, even surface. 
Chill for at least 4 hours, until the polenta is set and firm.

Remove the colander with tomatoes from the bowl with tomato juice. 
Place colander with tomatoes in the sink. Add the fresh basil, olive oil, and salt and pepper. 
Whisk constantly until emulsified. Season with additional salt and pepper to taste.

 

Preheat the oven to 500 degrees or broil. 

Bring the polenta to room temperature and cut into thick chunks. 
Transfer to a parchment-lined baking dish and broil for about 3 minutes, just to crisp the edges of the polenta squares.

 

Toss with fresh baby spinach and drizzle with the tomatoes and dressing.

 

Imagine you’re on the Italian coast, sipping wine, basking in the sun, and enjoying life for all that amazingness that it is.