"Serves 4..."
INGREDIENTS
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1 1/2 cups fresh ricotta cheese, drained
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3 cups chicken stock
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1 cup quick-cooking polenta
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1/2 cup grated Parmigiano-Reggiano cheese
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Salt and pepper
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1/8 teaspoon freshly grated nutmeg
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2 tablespoons olive oil plus some for greasing pan
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3/4 pound sweet Italian sausage with fennel
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1/2 pound cremini mushrooms, sliced
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2 tablespoons fresh thyme, chopped
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2 large cloves garlic, chopped
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1/2 pound fresh mozzarella, shredded