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water kosher salt polenta butter Italian sausage pasta sauce goat cheese Parmesan cheese baby arugula
Viewed: 52 - Published at: 3 years agoIngredients
- 6 cups water
- 1 teaspoon kosher salt
- 2 cups polenta (aka corn grits)
- 3 tablespoons butter
- 1 lb Italian sausage
- 1 (24 ounce) jar hearty traditional Ragu(R) Pasta Sauce
- 8 ounces goat cheese, log
- 3/4 cup shredded parmesan cheese
- 1 cup baby arugula
Method
- Ragu Recipe Contest Entry.
- Pre-heat oven to 400 degrees Fahrenheit.
- Butter the bottom and sides of a 9" springform pan. Also fold a piece of foil around the bottom of the pan to catch any leaks as the dish cooks in the oven.
- In a large pot, bring water and salt to a boil over high heat. Once water is boiling, slowly whisk in corn grits.
- Reduce heat to simmer and stir frequently, to keep corn grits from sticking to the pot, until mixture is very thick.
- Stir the butter into the cooked polenta. Set pan aside, but cover the surface of the polenta with a piece of plastic wrap to keep the polenta from forming a skin on the top.
- In a large skillet, break up the Italian sausage and cook until it is browned and cooked through.
- Add the jar of Ragu to the sausage, stir to combine and cook just until it is heated through. Remove from heat and set pan aside.
- Pour half of the polenta into the springform pan and spread it evenly in the pan.
- Slice the log of goat cheese into equally thick slices (about 20) and arrange half of the goat cheese evenly over the top of the polenta.
- Sprinkle 1/4 cup of the Parmesan cheese over the goat cheese and polenta.
- Spread the arugula evenly over top of the cheese.
- Pour half of the sausage and Ragu mixture over top of the arugula and spread it evenly across the whole pan.
- Pour remaining polenta over top of the meat sauce and spread evenly in the pan.
- Spoon the rest of the sausage and Ragu mixture on top of the layer of polenta and spread it into an even layer.
- Arrange the remaining goat cheese evenly on top of the meat sauce.
- Sprinkle the 1/2 cup of Parmesan cheese evenly over top of the pasticciata.
- Place the foil lined springform pan onto a baking sheet and slide into the oven to bake for 45 minutes.
- Remove from oven when cheese is golden brown and bubbly.
- Let the pasticciata rest for 20 minutes before removing the outer ring and serving. This will allow it to cool a bit and will stay together once the outer ring has been removed.
