INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA37  Preheat the oven to 450 degrees F. Bring the
chicken stock up to a  boil. Stir in the cornmeal and cook the polenta
for about 20 to 25  minutes over low heat stirring often. Spread the
polenta out onto a  parchment lined 1/2 sheet pan. Let the polenta cool
completely. Soak  the mushrooms in 4 cups warm water for about 30
minutes. Drain the  mushrooms and reserve the liquid. Squeeze the
mushrooms dry and chop.  Set the mushrooms aside. In a large saute pan,
heat 3 tablespoons  olive oil, butter and ham fat. When the oil is hot,
add the  vegetables and saute for 2 minutes or until wilted. Season
with salt  and pepper. Add the ground sausage and continue to cook for
about 4  to 6 minutes or until browned, stirring constantly. Reduce the
heat  to low and stir in the tomatoes and continue to cook for 15
minutes.  Add the mushrooms and reserved mushroom liquid. Season with
salt and  pepper. Continue to cook for 15 minutes. Remove from the
heat. Cut  the polenta into 3-inch rounds. Butter a 8 by 8 by 2-inch
baking  dish. Line the bottom of the dish with the polenta rounds.
Spread a  thin layer of the meat sauce over the polenta. Dot the sauce
with a  couple of tablespoons of butter. Sprinkle some of the cheese
over the  top. Repeat the process until all the ingredients are used.
Place the  pan in the oven and bake for about 6 to 8 minutes or until
the top is  golden and heated through.  Yield: about 6 servings  Posted
to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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