Sausage, Peppers, Polenta & Mozzarella

Ingredients
8 oz Bari Hot Italian sausage
2 tbsp Extra virgin olive oil
12 cloves Garlic, peeled and left whole
1 large Red bell pepper, cored, seeded and cut into 1/2 inch wide strips
1 Green bell pepper, cored, seeded and cut into 1/2 inch wide strips
8 oz Fresh mozzarella cheese, cut into strips 3 inch by 1/4 inch by 1/4 inch
6 c Water
1 tsp Salt
1 tsp Sugar
2 c Quick cooking polenta or yellow corn meal
1/4 c Parmigiano-Reggiano cheese
Instructions

Preheat oven to 350°.

Arrange the sausage in a baking pan and cook for 20 minutes. Drain off fat, then crumble the cooked sausage to resemble rough bread crumbs. Set aside.

In a medium saute pan, heat olive oil over medium high heat. Gently saute the garlic until golden brown on all sides, about 8 to 10 minutes. Add the bell peppers and saute until soft not browned, 7 to 8 minutes longer. Remove from heat, transfer the garlic and peppers to a bowl, and let cool.

Bring the mozzarella to room temperature. Arrange the sausage, peppers, garlic, and mozzarella in separate bowls. Set out a terrine,13x4x4 inches.

Bring the water to a boil, adding the salt and sugar. Slowly add the polenta to the boiling water in a thin stream, whisking continously. Lower the heat and cook the polenta until it resembles hot cereal, 2 to 3 minutes. Remove the pot from heat. The polenta will begin to thicken immediately, so timing here is of the essence. Moving quickly, pour a 3/4-inch layer of polenta into prepared terrine. Sprinkle all the crumbled sausage over the polenta.Cover the sausage with about 1/2 more of the polenta,using a spatula to smooth the top. Next, make a layer with the peppers and garlic cloves and top with another 1 1/2 cups warm polenta. Smooth and flatten polenta to make a nice, even layer all the way to the edges. Arrange the mozzarella over the polenta(but do not bring the mozzarella to the edges as it will stick to the sides when it melts). Fill the terrine with the final layer of the polenta; there may be some left over. Smooth the top all the way to the edges. Cover with plastic and chill over night.

Preheat oven to 475°.... To serve, invert the terrine onto a cutting board(It should come out quite easily). Cut the terrine in 3/4 inch-thick-slices. Place the slices on a baking sheet and bake for 10 to 12 minutes. Sprinkle with grated cheese and serve immediately. Your dad would like this.