Ingredients for Sausage And Polenta A Layered Baked Casserole
- 1 lb Italian sausage (removed from casings)
- Onions
- Fennel Bulbs
- Garlic Cloves
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 (28 ounce) can crushed tomatoes
- Tomato Sauce
- Feta Cheese
- Parmesan Cheese
- Italian Parsley
- Cornmeal
- 1 cup chicken broth
- 2 tablespoons butter
- Salt And Pepper
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How to Make Sausage And Polenta A Layered Baked Casserole
- In a large skillet, brown 1 lb Italian sausage (removed from casings) over medium heat. Break it into small pieces. Add 1/2 medium onion (chopped), 1/4 cup fennel bulb (finely chopped), 2 cloves garlic (minced), 1 tsp dried oregano, and 1/2 tsp black pepper. Cook until sausage is browned and vegetables are softened.
- Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes and 1/2 cup tomato sauce.
- Simmer uncovered for 10-15 minutes, stirring occasionally, until slightly thickened.
- In a large microwave-safe bowl, combine 4 cups water, 1 cup polenta, 1 cup chicken broth, and 2 tablespoons butter.
- Cover with plastic wrap, leaving a small vent. Microwave on high for 12 minutes, stirring every 3 minutes until creamy.
- Remove from microwave and stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Lightly grease a 9x13 inch baking dish.
- Spread half of the polenta mixture evenly in the prepared baking dish.
- Top with the sausage and tomato mixture. Sprinkle with 1/2 cup crumbled feta cheese.
- Repeat steps 5-7 to make a second batch of polenta.
- Spread the remaining polenta over the meat mixture. Top with 1/2 cup grated parmesan cheese and 2 tablespoons chopped fresh parsley.
- Loosely cover the casserole with foil.
- Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until heated through and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
33g
Fat
78g
Carbs
10g
