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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Italian Sausage With Roasted Vegetables Over Creamy Polenta

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This recipe is one that brings comfort food and bold flavors together, and that’s all you really want to achieve, in a great dish. I’ts really easy to make. Let me tell you how I pull this together.

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Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time `1 hour 40 minutes
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan

Ingredients:
2 pounds of sweet Italian sausage, grilled and sliced
1-1/2 cups of unsalted chicken broth or stock
2 cups 1 inch diced zucchini
1 red bell pepper, seeded and 1 inch dice
1 yellow bell pepper, seeded and 1 inch dice
1 orange bell pepper, seeded and 1 inch dice
1 red onion diced
5 cloves of minced garlic
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground cracked black pepper
1/4 cup of finely Julienned fresh basil leaves
Creamy Polenta (recipe below)

Directions For Sweet Itaian Sausage:
In a large sauce pan with a tight fitting lid, add 1-1/2 cups of unsalted chicken broth. Using a fork prick all the sausage link on both sides ( 3 sets on each side) to allow for faster cooking.  Turn the heat to med- high, place the links into the saucepan, and place the lid on tight. Let the chicken broth come up to a hard boil.  The sausage links steam for about 10 minutes, turning them, once, halfway through the process.

Transfer the sausage links onto a plate lined with paper towel to absorb any liquid from the steaming process.  Next, place the links onto an indoor grill pan that’s been preheated. On med-high heat, grill the sausages for 3-5 minutes per side. You may need to do this in 2 batches. Once the links all have nice grill marks, transfer to a cutting board and slice links, on the bias.

Directions:
Preheat oven to 450 degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30-40 minutes, tossing occasionally, until the vegetables are tender and begin to brown.

Lower the heat to 350 degrees F., Add the slices of grilled Italian sausage to the pans with the roasted veggies and bake for another 10 minutes. Transfer the all veggies and sausage to a large bowl, add the basil and toss. Serve over hot creamy Polenta.

Creamy Parmesan Polenta: serves 6-8
3 cups of unsalted chicken broth
3 cups half and half
1 tablespoon of grated garlic
1-1/2 cups stone-ground corn meal
1 tablespoonKosher salt
2 teaspoons freshly ground cracked black pepper to taste
1/4 cup room temperature Mascarpone cheese
1-1/2 cups freshly grated Parmesan cheese
3 tablespoons of room temperature unsalted butter, diced

D;irections:
Combine the chicken stock, half and half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Sitch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5-10 minutes, stirring constantly, until thick. (cooking time may vary slightly .) Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, grated Parmesan cheese and butter. Taste for seasoning.

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Gluten-Free Zucchini And Cremini Mushroom Gratin

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Gluten-Free Zucchini And Cremini Mushroom Gratin are the easiest and the most elegant looking appetizers to serve to your guests. Everyone gets their own individual dish. That always seems to make friends and family feel extra special.

Whenever I make a tomato sauce, I always seem to have plenty left over. There’s just two of us so I’m always trying to think up different ways to use any leftover sauce. That’s how this dish came to be. This recipe can be made easy enough if you don’t have leftover sauce, use your favorite jarred marinara sauce.

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In a bowl is my leftover tomato sauce. If you don’t have any leftover homemade tomato sauce, substitute your favorite jarred sauce.

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Prep Time: 25 minutes, (the slicing and sautèeing of the vegetables)
Cook Time: 30 minutes
Total Time: 55 minutes
Equipment: 3 gratin dishes, 1 rimmed sheet pan, 12-inch sauté pan
Yields: 3 servings

Ingredients:
1/2 cup olive oil, divided
1 tablespoon olive oil for sautèeing mushrooms
2 tablespoons of unsalted butter
2 zucchini, sliced
1 yellow squash, sliced
3/4 cup homemade marinara sauce (substitute your favorite jarred marinara sauce)
2 tablespoons of thyme leaves (or 1 tablespoon dried thyme)
1 tablespoon Kosher salt (for seasoning zucchini and squash)
1 teaspoon black pepper (for seasoning zucchini and squash
1/4 cup Ricotta cheese
1/4 cup half and half
1 large egg
3/4 cup of grated Parmigiano-Reggiano cheese  plus 3 tablespoons for the top of each gratin
1/4 cup of freshly chopped flat-leaf Italian parsley (reserve 2 tablespoons for garnish)

Directions:
Preheat oven to 400-degrees F.
In a large sautépan over medium-high heat, carefully melt the unsalted butter with the olive oil. Add the sliced mushrooms and fresh thyme leaves.

Sautè the mushrooms, about 5 to 7 minutes, or until they’re brown and tender. Only then season with Kosher salt and freshly cracked black pepper to taste. Transfer to a plate lined with a paper towel.

Note: Wait to salt the mushrooms until they browned completely. This process allows them to brown and not steam from the water they release.

Slice 2 zucchinis and 1 yellow squash about 1/2 an inch thick. Place them into a bowl and sprinkle with Kosher salt and freshly cracked black pepper. Using the same sautèpan, on medium heat, add the olive oil. Give the oil a chance to get hot but not where it’s smoking.

Arrange the sliced zucchini and squash in one layer in the pan, do not to overcrowd the veggies. This needs to be done in two separate batches. They will shallow fry for about 2 minutes per side. Do this just long enough for the veggies to soften and get some nice color on them before they go into the gratin dishes.

Again, have another large plate lined with a paper towel ready for the sautéed veggies once they’re finished cooking to drain off any extra grease.

While that’s working, go ahead and process the Parmigiano-Reggiano cheese in a food processor.  Transfer to a bowl and set aside.

In a large bowl add the ricotta, egg, half and half, chopped flat-leaf Italian parsley,  3/4 cup of the grated Parmigiano-Reggiano, and a pinch each of Kosher salt and black pepper, mix to combine.  If you are using leftover marinara or are using jarred, have it ready.

In each of 3 gratin dishes, place a layer of the zucchini and squash. Next, and a thin layer of the marinara sauce. To that, add the sautèed mushrooms. Sprinkle a little of the reserved grated cheese on top of the mushrooms. Next spoon on a third of the ricotta cheese mixture.

Finally, top each gratin with a tablespoon of the grated Parmigiano-Reggiano cheese. Place the dishes on a rimmed sheet pan. Bake for 30 minutes. When the Zucchini And Cremini Mushroom Gratins come out of the oven, garnish with the parsley.

Serve hot.

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Zucchini, The Black Beauty Variety

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My very first zucchini plant. I’m really excited about this. She already has flowers starting to bloom. You know what that means? Stuffed Zucchini Flowers!!!! Maybe I’m getting a little ahead of myself here, I’ll keep posting pictures on how she matures. If everything goes as planned, this is what I have to look forward to!

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