Layered Polenta Loaf with Italian Sausage & Cheese

A savory terrine, or layered loaf, of polenta, spinach, an array of Italian meats and cheeses. A dish that can be served as a hearty appetizer or a light meal.

layered polenta with sausage and spinach inside
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  • category title dinner

  • cuisine type Italian

  • level simple

recipe by : delallo



  • In a saucepan on medium-high heat, sauté fresh sausage with 2 tablespoons of olive oil and 1 clove of garlic. Cook until brown. Discard garlic clove.
  • Pulse sausage, mortadella and pancetta, separately. Combine and set aside. Steam spinach, just until wilted. Drain well and chop roughly.
  • Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
  • Bring 4 1/2 cups of salted water to a rapid boil. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmigiano and 1/4 stick of butter. Cook until mixture has thickened, about 1 minute.
  • Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1 to 2 hours or until set.
  • To serve: preheat oven to 375˚F. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8 to 10 minutes, or until warmed and cheese has melted.
  • Serve with a salad of torn burrata and cherry tomatoes in olive oil. Season with salt and pepper.

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