Torta Di Polenta (Italian Shepherd’s Pie)

Directions Print

1. Preheat oven to 375°F. In a rondeau, heat oil over medium-high heat. Add onion and sausage and sauté for 5 minutes then add the garlic and continue to cook until the garlic is fragrant and sausage is fully cooked. Add the tomato paste and cook for an additional 3 minutes.
2. Next add the flour and stir for 2–3 minutes. Then add in cooking wine and reduce by half, about 3–4 minutes.
3. Add 1 cup water, marinara sauce, roasted peppers, salt and pepper to taste. Simmer for 4–5 minutes until lightly thickened. Transfer to 2 half hotel pans or for individual portions you can use small cast iron skillets.
4. For the Polenta, in a separate pot prepare polenta per package instructions adjusting with more butter and milk as needed until creamy and thick. Fold in Parmesan and season to taste. Reserve 1/2 cup of the Parmesan to top the dish
5. On top of sausage mixture, spread a layer of alfredo sauce and sprinkle the mozzarella cheese. Next, spread the creamy polenta evenly over each dish. Sprinkle top with Parmesan cheese.
6. Bake for 25–30 minutes until bubbling and the polenta is set, then broil for 2–3 minutes until top is golden. Let cool slightly before serving. Serve on its own or with a simple sugo rosa.