Polenta with Sausage and Asiago

• 8 ounces Asiago cheese
• 3 tablespoons butter
• 1 3-ounce piece pancetta, cut into 1/2-inch pieces
• 1 2-ounce piece hard Italian salami, cut into 1/2-inch pieces
• 8 ounces sweet Italian sausages, casings removed, crumbled
• 7 cups water
• 1 1/2 cups yellow cornmeal

1. Preheat oven to 400F.
2. Butter 13 x 9 x 2-inch glass baking dish.
3. Grate enough Asiago cheese to measure 1/4 cup.
4. Cut remaining cheese into 1/2-inch dice.
5. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
6. Add pancetta and stir until golden, about 3 minutes.
7. Add salami and stir 1 minute.
8. Transfer pancetta mixture and pan drippings to bowl.
9. Add sausages to same skillet; saute until cooked through, breaking up with back of spoon, about 8 minutes.
10. Using slotted spoon, transfer sausage to paper towels to drain.
11. Bring 7 cups water to boil in heavy large saucepan.
12. Gradually whisk in cornmeal.
13. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes.
14. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter.
15. Transfer polenta to prepared baking dish.
16. Arrange sausage over polenta; sprinkle with grated Asiago.
17. Bake until polenta is set and cheese melts, about 25 minutes.

cheese, butter, pancetta, italian salami, sweet italian sausages, water, yellow cornmeal

Taken from www.epicurious.com/recipes/food/views/polenta-with-sausage-and-asiago-4027 (may not work)