Our Roasted Garlic Olive Oil is one of our most popular products! The smooth, mellow flavour adds just the right touch to bread dips, and a great flavour when drizzled over hot pizza or pasta. It is ideal for grilling and stir-frying, and perfect for roasting vegetables to use in our Frittata recipe, or as a side dish.
This dish is homey and comforting perfect for a cold winter supper and a nice change from pasta. For an informal supper serve it with a fresh green salad and your favorite Chianti. Serves 6 generous portions.
3. To cook the sausages: In a skillet on medium heat heat the Roasted Garlic Olive Oil. Add the sausages and cooked until evenly browned on both sides. Remove the sausages from the skillet draining any excess fat. Allow to cool and cut them into 1 slices.
4. To make the polenta: heat the Roasted Garlic Olive Oil in a large pot on medium heat. Add the shallots and sauté, stirring, until soft and just beginning to caramelize (approximately 5 minutes.) Add the onions and garlic and cook for 1 minute longer, being careful not to brown the garlic. Add the chicken stock and bring to a boil. Slowly add the cornmeal in a thin stream, stirring constantly. Reduce the heat to medium low and stir until the mixture has thickened enough to leave the sides of the pan (about 10 minutes.) Remove from the heat. Add the Tuscan Herb Blend, salt, pepper, and parmesan cheese to the polenta. Mix thoroughly.
5. To prepare the casserole: Pour half of the polenta into the bottom of the prepared casserole. Spread half of the Sun Dried Tomato Sauce over the polenta. Arrange half of the sliced sausages and shredded cheddar cheese over the top to create the first layer. Repeat to create a second layer. Place the casserole in the center of the preheated oven. Bake uncovered - for 30 45 minutes or until simmering. Let stand at room temperature for approximately 10 minutes before serving.
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