He's gone. Baby Max. I'm sad. He is the most perfect little specimen, and so sweet and so happy - and it just kills me that he lives 800 miles away! He never cries, sleeps through the night, naps practically on command and smiles non-stop...and he lives 800 miles away. So the manse is feeling very big and empty ...it's amazing how one little person can fill up a house...and a heart...comfort food to the rescue!
Polenta is so creamy and smooth - it's the perfect topping for this "pie". I cooked the polenta in chicken broth instead of water and then stirred in some Parmesan - for medicinal purposes only. This is really a ratatouille with a polenta topping - and you could use any veggies that you like.
Baby Max had his first taste of "real food" while he was here - he had rice cereal and he was so busy trying to lap it up that he made quite a mess. I so wanted to give him some ice cream or peaches or a bit of banana - something really good...but I have to wait because the girl is doing everything "by the book." And what do I know, I'm just the gramma! I did manage to slip him a taste of sugar...the girl ordered herself a strawberry-lemonade at the restaurant and it came with sugar around the rim of the glass...while she wasn't looking I dipped my finger in the sugar and then put it in Baby Max's mouth...at first he had a very puzzled look on his face and then he licked and licked his lips and smiled so big I thought he would give away my treason! But he kept quiet - so I rewarded him with another taste!
Here's the deal...you cook the polenta in a pot, then set it aside. In a large skillet you fry up the sausage and the veggies, then in a 9x13-inch pan you layer everything - first the veggies, then the sausage, then some cheese and basil and then the polenta, followed by more cheese. You put this in the oven for 40 minutes and when it's done you've got yourself some serious comfort food. You'll want to pig out...go ahead...comfort food is calorie free during the month of September, I read that somewhere just recently.
Italian Shepherds Pie
Polenta:
2 cups polenta, quick cooking
6 1/2 cups chicken broth
2 teaspoons salt
1 cup shredded Parmesan
Ratatouille:
2 small eggplants, sliced, skin left on
1 cup green beans, washed and cut into bite-sized pieces
6 tomatoes, chopped
1 large onion, chopped
3 tablespoons garlic, minced
2 cups sliced mushrooms
1/2 green pepper, finely diced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon fresly ground black pepper
1 lb. ground sirloin
1 lb. hot Italian sausage
1 cup grated Parmesan cheese
1 cup grated Fontina cheese
1/4 cup fresh basil, chopped
To make Polenta:
Bring chicken broth and salt to a boil, stir in polenta, bring to boil and then reduce heat to simmer, cover and let cook for 5 to 7 minutes, stirring occasionally, until all broth is absorbed and polenta is creamy and soft. Stir in Parmesan. Put lid back on and set aside.
To make Ratatouille:
In a large skillet, brown sausage and sirloin until nicely brown and cooked through. Add onions, green pepper and cook for 7 minutes or until onions have softened. Stir in garlic and cook for additional 3 minutes. Stir in remaining vegetables and seasonings and cook, stirring occasionally for 10 minutes or until vegetables are barely soft. Pour mixture into a buttered 9x13-inch baking dish. Sprinkle 1/2 cup of the Parmesan cheese and 1/2 of the Fontina cheese over top of mixture. Sprinkle fresh basil over cheese. Spread polenta over mixture. Top polenta with remaining cheeses. Preheat oven to 350 degrees and bake on center rack for 40 minutes. Serve hot. Makes 8 servings.
"A lawyer with a briefcase can steal more than a thousand men with guns." Mario Puzo
