jglass
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Polenta and Sausage Casserole
Layers of creamy polenta, two cheeses, and a sausage-tomato sauce
makes this a terrific casserole for a potluck party, buffet, or brunch.
The tomato-sausage sauce is also terrific on its own, served over pasta.
P R E P 1 hour B A K E 35 minutes MA K E S 8 main-dish servings
8 ounces sweet Italian-sausage links,
casings removed
8 ounces hot Italian-sausage links,
casings removed
1 tablespoon olive oil
1 large onion (12 ounces), chopped
1 large stalk celery, chopped
1 carrot, peeled and chopped
1 can (28 ounces) plum tomatoes
in puree
2 cups yellow cornmeal
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
3⁄4 teaspoon salt
41⁄2 cups boiling water
1⁄2 cup freshly grated Parmesan
cheese
8 ounces Fontina or mozzarella
cheese, shredded (2 cups)
1. Prepare tomato-sausage sauce: In nonreactive 5-quart Dutch oven,
cook sweet and hot sausage meat over medium-high heat, breaking up
meat with side of spoon, until browned.With slotted spoon, transfer meat
to bowl. Discard fat from Dutch oven.
2. Add oil to Dutch oven. Add onion, celery, and carrot and cook over
medium-high heat until browned. Stir in sausage and tomatoes with their
puree, breaking up tomatoes with side of spoon.Heat to boiling over high
heat. Reduce heat; cover Dutch oven and simmer 10 minutes. Remove
cover and simmer 10 minutes longer.
3. Preheat oven to 350°F. Prepare polenta: In 4-quart saucepan with wire
whisk, mix 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.
4. Grease 13" by 9" baking dish. Evenly spread half of polenta mixture in
baking dish; top with half of tomato-sausage sauce, then half of Fontina.
Repeat with remaining polenta mixture and sauce.
5. Bake casserole 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.
Layers of creamy polenta, two cheeses, and a sausage-tomato sauce
makes this a terrific casserole for a potluck party, buffet, or brunch.
The tomato-sausage sauce is also terrific on its own, served over pasta.
P R E P 1 hour B A K E 35 minutes MA K E S 8 main-dish servings
8 ounces sweet Italian-sausage links,
casings removed
8 ounces hot Italian-sausage links,
casings removed
1 tablespoon olive oil
1 large onion (12 ounces), chopped
1 large stalk celery, chopped
1 carrot, peeled and chopped
1 can (28 ounces) plum tomatoes
in puree
2 cups yellow cornmeal
1 can (141⁄2 ounces) chicken broth or
13⁄4 cups Chicken Broth (page 9)
3⁄4 teaspoon salt
41⁄2 cups boiling water
1⁄2 cup freshly grated Parmesan
cheese
8 ounces Fontina or mozzarella
cheese, shredded (2 cups)
1. Prepare tomato-sausage sauce: In nonreactive 5-quart Dutch oven,
cook sweet and hot sausage meat over medium-high heat, breaking up
meat with side of spoon, until browned.With slotted spoon, transfer meat
to bowl. Discard fat from Dutch oven.
2. Add oil to Dutch oven. Add onion, celery, and carrot and cook over
medium-high heat until browned. Stir in sausage and tomatoes with their
puree, breaking up tomatoes with side of spoon.Heat to boiling over high
heat. Reduce heat; cover Dutch oven and simmer 10 minutes. Remove
cover and simmer 10 minutes longer.
3. Preheat oven to 350°F. Prepare polenta: In 4-quart saucepan with wire
whisk, mix 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.
4. Grease 13" by 9" baking dish. Evenly spread half of polenta mixture in
baking dish; top with half of tomato-sausage sauce, then half of Fontina.
Repeat with remaining polenta mixture and sauce.
5. Bake casserole 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.