Cheesy Sausage and Polenta Casserole

16
Ingredients

10m
Prep Time

40-50m
Cook Time

50m
Ready In

Recipe: #8575

March 12, 2013

Categories: Casseroles, Pork Sausage Italian, Sunday Dinner, Oven Bake, Canned Tomatoes, Italian Dinner, more

recipe by:
Kchurchill5

"This is a nice change from the more typical - pasta, rice, or potato type of casseroles. It uses very common ingredients; and, very easy to put together. I used a pre-cooked polenta (which is readily available these days in most grocery stores); but, you can always make your own. I was just trying to make this as easy as possible. A great week night meal."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (931.9 g)
Calories 450.9
Total Fat - 24 g
Saturated Fat - 11.1 g
Cholesterol - 52.2 mg
Sodium - 934.7 mg
Total Carbohydrate - 38 g
Dietary Fiber - 10.2 g
Sugars - 21.8 g
Protein - 26 g
Calcium - 446.6 mg
Iron - 3.3 mg
Vitamin C - 99.1 mg
Thiamin - 0.4 mg

Step 1

Polenta Note: You could always make your own polenta, add a few herbs, cheese, etc. But, now-a-days, you can buy it already prepared (in a tube) at almost local grocery stores - and certainly at a Mexican/Ethnic Market. There are a lot of flavors, herbs, cheese, sun dried tomatoes, etc; you name it; however, I usually get the one with with Italian herbs, but plain would be fine. Slice the polenta into 16-18 thin slices (8-9 slices per layer). Make sure to do this ahead, so the polenta isn't ICE cold when you add it to the casserole dish. If you decide to make your own; make ahead and completely cool on a flat sheet pan.

Step 2

Sausage and Vegetable Sauce ... In a large saute pan on medium heat, add the sausage and saute until it is cooked through and golden brown. You should not need any oil, if you cook/render the sausage slowly. You can buy the sausage in bulk or as links - I find that the bulk is cheaper. But, if links is all you have, just cut the end and squeeze the sausage out of the casing. Once the sausage is cooked, remove to a plate lined with a paper towel to drain.

Step 3

In the same pan, keep approximately 1 tablespoon of the drippings to saute the vegetables, but NO more (discard any extra). Add the celery, onion, carrots, and garlic and cook on medium heat, sweating them slowly and stirring often. Once the vegetables are tender, but not over cooked; add the tomatoes, tomato paste, broth, and seasoning - mix to combine, and simmer 10 minutes. Add the sausage back in and mix.

Step 4

Casserole ... I use a 9x9 square baking dish for this; lightly sprayed with a non-stick spray. Mix both cheeses together and set to the side.

Step 5

Begin layering your casserole just like lasagna. 1) A layer of sauce (1/3); 2) 1/2 of the polenta; 3) cheese (1/3); 4) Layer two, repeat 5) Finish with the remaining sauce and cheese. And, it is fine to break up the polenta a bit, and overlap if necessary - you want to make sure that every bit is covered.

Step 6

Bake ... In a 350 degree oven, middle shelf, uncovered, for 30-35 minutes until bubbly and golden brown.

Step 7

Serve ... Remove from the oven and let it rest a few minutes before serving. A salad on the side is all you need. It can be cut in squares; or, just scooped out. ENJOY!