Layered Polenta Loaf With Italian Sausage & Cheese

Recipe by DeLallo Foods
READY IN: 45mins
SERVES: 8-10




  • In a saucepan of medium-high heat, sauté fresh sausage with 2 tablespoons olive oil and 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 water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan 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 1-2 hours or until set.
  • To serve: preheat oven to 375Ëš. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
  • Serve with a salad of torn burrata and cherry tomatoes in olive oil.