Polenta and Sausage Casserole

Can be made day before. 445 calories, 24 g fat, 11 g saturated fat, 54 mg cholesterol, 36 g carbohydrates, 21 g protein, 1,438 mg sodium, 5 g fiber

Polenta and Sausage Casserole
Polenta and Sausage Casserole

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups water

  • 1 1/3

    cups whole milk

  • 1 1/2

    teaspoons salt, plus more to taste

  • 1

    cup coarse ground polenta

  • 2

    ounces Parmesan cheese, grated (1 cup)

  • 3

    tablespoons unsalted butter

  • Freshly ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 1

    onion, finely chopped

  • 1 1/2

    pounds sweet Italian sausage, casings removed

  • 3

    garlic cloves, minced

  • 1/4

    teaspoon red pepper flakes

  • 1

    can (28 ounces) diced tomatoes

  • 8

    ounces baby spinach

  • 4

    ounces mozzarella cheese, shredded (1 cup)

Directions

1 Heat water and milk to a boil in a large saucepan over medium-high heat; stir in 1 teaspoon salt. Very slowly pour polenta into boiling liquid while stirring constantly in a circular motion with a wooden spoon. Reduce heat to a gentle simmer; partially cover and cook, stirring often and making sure to scrape bottom and sides of pot clean. Cook until polenta no longer has a raw cornmeal taste, all liquid has been absorbed and mixture has a smooth uniform consistency but is very loose, about 15 minutes. 2 Remove polenta from heat. Stir in Parmesan cheese and butter; season with salt and pepper to taste. Pour polenta into a 13-by-9-inch baking dish; cool to room temperature, about 30 minutes. 3 While polenta cools, heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onion and 1/2 teaspoon salt; cook until onion is softened, about 5 minutes. Add sausage. Cook, breaking up with a wooden spoon into large chunks, until meat is lightly browned, about 10 minutes. Stir in garlic, pepper flakes and tomatoes; cook until fragrant, about 10 minutes. Remove from heat and stir in spinach, 1 handful at a time, until wilted. Season with salt and pepper. Cool to room temperature. Spread cooled sausage mixture over cooled polenta. If not baking right away, wrap dish tightly with plastic wrap; refrigerate up to 24 hours. 4 To finish, unwrap dish and cover tightly with greased aluminum foil. Bake in a 400-degree oven until hot throughout and bubbling at edges, about 30 minutes. Remove foil; sprinkle casserole with mozzarella. Bake uncovered until cheese melts, 10-15 minutes. Let cool 10 minutes before serving.

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