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.

INGREDIENTS

• 1/4 pound fresh Italian sausage
• 2 tablespoons DeLallo Extra Virgin Olive Oil, plus extra for drizzling
• 1 clove garlic
• 1/4 pound Mortadella
• 1/4 pound Pancetta
• 6 ounces baby spinach leaves
• 1 (9.2-ounce) box DeLallo Instant Polenta
• 1/4 stick butter
• 1/2 cup finely grated Parmigiano-Reggiano
• 2 cups grated mozzarella
• Serve with:
• 1 container cherry tomatoes, halved
• Fresh burrata cheese
• DeLallo Extra Virgin Olive Oil
• Salt and pepper

DIRECTIONS

1. 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.
2. Pulse sausage, mortadella and pancetta, separately. Combine and set aside. Steam spinach, just until wilted. Drain well and chop roughly.
3. Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
4. 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.
5. 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.
6. 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.
7. Serve with a salad of torn burrata and cherry tomatoes in olive oil. Season with salt and pepper.