Ingredients for Sausage And Polenta Casserole
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Sweet Red Pepper
- Mild Italian Sausage
- Fresh Mushrooms
- Chicken Broth
- Yellow Cornmeal
- Fresh Sage
- Italian Parsley
- Ground Cayenne Pepper
- 1 cup whole milk ricotta cheese
- 1 cup grated Gruyere cheese
- Salt
- Black Pepper
- Butter
- 1/2 cup grated Parmesan cheese
- Tomato Sauce
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How to Make Sausage And Polenta Casserole
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
- Add crumbled sausage and cook, breaking it up with a spoon, until browned. Stir in mushrooms and cook until tender, about 5 minutes more. Drain off any excess grease.
- In a large saucepan, heat milk over medium heat. Gradually whisk in cornmeal, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer for 10 minutes, or until thick and creamy, stirring frequently.
- Remove from heat and stir in Italian herbs, cayenne pepper (if using), ricotta cheese, and Gruyere cheese. Season with salt and pepper to taste.
- Stir in the sausage and vegetable mixture until well combined.
- Pour the polenta mixture into two 9-inch pie plates lined with plastic wrap. Cool completely.
- Cover and refrigerate for at least 1 hour, or up to 3 days.
- When ready to bake, carefully remove the polenta from the pie plates. Cut into wedges.
- Place polenta wedges on an oiled baking sheet in a single layer.
- Drizzle with melted butter and sprinkle with Parmesan cheese.
- Bake for 15-20 minutes, or until golden brown and heated through.
- Serve immediately with fresh tomato sauce, garnished with fresh parsley and herbs.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
72g
Carbs
6g
