I saw this dish being made non-vegetarian off course on TopChef long time ago but when I found I had some corn meal in my pantry I was reminded of it and decided to make polenta terrine with vegetables and soy sausages.
There are a lot of different element to this dish and it hasto be chilled over night so maybe not a dish for a regular weekday when thefamily is starved but for a cold Sunday dinner it was perfect. I served the terrine with a simple tomato,basil and arugula salad but for the little ones maybe steamed vegetables wouldbe more appreciated.
1 ½ cup vegetablebroth
½ cup milk ( I used oat)
1 cup corn meal
Salt to taste
Bring broth, milk and salt to a boil on medium heat and addcorn meal. Stir contantly until polenta is smooth and lump free, about 5-10minutes.
½ large red bell pepper, diced
1 small zucchini, endand top cut off and diced
1 large soy sausage,diced
1 tbs olive oil
Salt & pepper
Preheat oven to F400
Place vegetables, sausage, oil, salt and pepper on a baking sheet, toss to combine. Bake for 10minutes.
Place plastic wrap in the bottom of a terrine mold. Pourhalf of the hot polenta in the bottom and then the filling in the middle before spreading the final layer of polenta on top. Place in fridge over night. The next day, preheat oven to F400 and slice terrine carefully and place on a baking sheet. Sprinkle cheese over if so whish. Bake for 5-10 minutes to giveit a slight color and warms it up.