Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes. | 3. Transfer the sausage to a paper towel-lined plate. | 4. Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. | 5. Add the garlic and Italian Essence and cook for another 2 minutes. | 6. Return the sausage to the pan, stir to mix, and cook for another minute. | 7. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. | 8. Season with salt and black pepper. | 9. Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly. | 10. Pour the prepared polenta on top, spreading it evenly with a rubber spatula. | 11. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes. | 12. Polenta Directions: | 13. Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat. | 14. Bring to a boil, stirring occasionally. | 15. Whisk in the polenta. | 16. Once the mixture begins to thicken, reduce the heat to medium-low. | 17. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. | 18. Add the Parmesan and stir to blend. | 19. Remove from the heat and stir to cool for 3 minutes. | 20. Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy. | 21. Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend. | 22. Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly. | 23. Continue to stir vigorously for another 2 minutes. | 24. Reserve for the casserole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
italian sausage	1 1/2	1/2	crumbled sweet	2354.1472	4.4225	96.9555	213.166
onion	1	cup	chopped	64.0	14.944	1.76	0.16
green bell pepper	1	cup	chopped	29.19	6.394	1.0008	0.3753
red bell pepper	1/2	cup	chopped	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
italian seasoning	1 1/2	1/2		-	-	-	-
tomato	2	cups	canned crushed	82.8	18.36	4.32	0.72
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt				-	-	-	-
butter	2	tablespoons	unsalted cut	203.628	0.017	0.2414	23.0352
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
milk	4	cups		595.36	46.6528	30.744	31.9152
chicken broth	2	cups	canned sodium low	156.24	3.78	22.2768	5.2416
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
mace	1/8	teaspoon		1.0094	0.1073	0.0143	0.0688
mace	1	pinch		1.0094	0.1073	0.0143	0.0688
polenta	1 3/4	3/4		-	-	-	-
parmesan cheese	1	cup	grated	148.0	16.0	16.0	2.0
egg	3			214.5	1.08	18.84	14.265
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.