Polenta and Sausage Casserole
(from bowden’s recipe box)
Very good – easy to make.
Source: Good Housekeeping One-Dish Meals
Prep time: 60 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Main dishes
Ingredients
- 8 oz sweet Italian sausage
- 8 oz hot Italian sausage
- 1 Tb Olive Oil
- 1 large onion, chopped
- 1 large stalk celery, chopped
- 1 carrot, peeled and chopped
- 1 can (28 oz) plum tomatoes in puree
- 2 cups yellow cornmeal
- 1 can (14 1/2 oz) Chicken broth (1 3/4 cups)
- 3/4 tsp salt
- 4 1/2 cups boiling water
- 1/2 cup freshly grated Parmesan cheese
- 8 oz Fontina or Mozzerella cheese shredded
Directions
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Prepare tomato-sausage sauce: In large saucepan, cook sweet & hot sausage meat over medium high heat, breaking up meat with side of spoon, until browned. Remove to bowl, discard fat.
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Add oil to pan. Cook onion, celery and carrot over medium-high heat until browned. Stir in sausage and tomatoes with their puree, breaking up tomatoes with the side of the spoon. Heat to boiling over high heat. Reduce heat; cover pan and simmer 10 minutes. Remove cover and simmer 10 minutes longer.
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eheat oven to 350. Prepare polenta: In 4 qt. saucepan with wire whisk, stir cornmeal, broth and salt. Over medium-high heat add boiling water and cook, whisking constantly, until mixture has thickened, about 5 minutes. Whisk in Parmesan cheese.
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Grease 13″×9″ baking dish. Evenly spread half of polenta mixture; top with half of tomato-sausage sauce, then half of Fontina. Repeat with remaining polenta mixture and sauce.
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Bake cassarole 15 minutes. Sprinkle with remaining Fontina; bake until mixture is bubbling and cheese is golden, about 20 minutes longer. Let stand 15 minutes for easier serving.