Jul 13 2026
Restaurants›One if by Land, Two if by Sea›Casserole De Chef Recipe

Casserole De Chef Recipe

Inspired by One if by Land, Two if by Sea
Time1h
Serves4

Scallops, Rabbit Leg Confit, Andouille Sausage, Creamy Polenta, Spinach

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Ingredients

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Main Ingredients

Seasoning

For Serving

Method

Preparation

  1. 1

    Prepare Ingredients

    Chop the garlic, onion, and Andouille sausage. Rinse the fresh spinach and set aside.

  2. 2

    Cook Polenta

    In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta and cook for about 20 minutes until creamy, stirring frequently. Add salt to taste.

Cooking

  1. 3

    Sauté the Base

    In a large pan, heat olive oil over medium heat. Add garlic and onion, sauté until soft. Add Andouille sausage and cook until browned.

  2. 4

    Add Rabbit and Spinach

    Add rabbit leg confit to the pan, breaking it into pieces. Stir in the fresh spinach and cook until wilted.

  3. 5

    Incorporate Scallops

    Season scallops with salt and pepper. Add them to the pan and cook for 2-3 minutes on each side until golden.

Assembly

  1. 6

    Combine and Serve

    In a casserole dish, layer the creamy polenta, followed by the sautéed mixture of scallops, rabbit, sausage, and spinach. Top with grated Parmesan cheese and fresh parsley before serving.

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