This is another of my recipes from the old days when I actually used to cook.
Polenta Pepper Torte
from Better Homes and Gardens, April 1988
2 1/2 cups water
! cup yellow cornmeal
3/4-1 pound Italian sausage
1 green pepper, finely chopped (1/2 cup)
1 small carrot, finely shredded (1/3 cup)
1 small onion, finely chopped (1/4 cup)
1/3 cup tomato paste
1/2 cup grated Ramano cheese
2 ounces shredded provolone cheese (1/2 cup)
In a 2-quart saucepan bring 1 1/2 cups water to a boil. Meanwhile, combine remaining 1 cup water, cornmeal and 1/2 teaspoon salt. Slowly pour cornmeal mixture into boiling water, stirring constantly. Using a wooden spoon, cook and stir until thick and bubbly. Cook over low heat for 5 minutes more or until very thick, stirring frequently.
Spoon half of the polenta into a greased 8-inch springform pan; cover the surface of the polenta with waxed paper. Using your fingers, press the waxed paper in order to pat the polenta into an even layer on the bottom of the pan. Repeat with remaining polenta in the bottom of an 8-inch round cake pan that has been lined with waxed paper. Set the cake pan aside. Place the springform pan on a baking sheet. Bake, uncovered, in a 350 degree oven for 10 minutes.
Meanwhile, cook finely crumbled sausage, chopped green pepper, carrot and onion until sausage is brown and vegetables are tender. Stir in tomato paste and Romano cheese.
Spoon the sausage mixture evenly over the baked polenta. Carefully invert the unbaked polenta layer on top. Top with green pepper slices and provolone cheese.
Bake, uncovered, in a 350 degree oven for 30 minutes.