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Place sausage in a medium-size skillet and cook over low heat until fully browned and all liquid is gone. Heat Fustini’s Single Varietal olive oil in a large skillet over moderate heat and add peppers. Cook, stirring frequently until soft - 5 minutes.
Heat 4 cups stock in a large pot and add Polenta. Bring to a simmer over medium heat, stirring constantly. Once all liquid has been absorbed, remove from heat and add butter, Basil EVOO and 12 Year White Balsamic. Stir until butter is fully melted. Pour half of the hot Polenta into a terrine mold. Sprinkle the sausage over the top, then the peppers and top with half of the mozzarella. Pour the rest of the Polenta on top and smooth. Place into the refrigerator and chill at least 2 hours or overnight. Unmold terrine. Cut into 1-inch slices and reheat in a 325-degree oven for 3 to 5 minutes.
To serve, place a slice on a serving plate. Garnish with cherry tomatoes, the rest of the mozzarella, basil Chiffonade, and a drizzle of Fustini’s Basil olive oil.
Note: The size of the terrine mold will greatly adjust the amount of Polenta needed.
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