Polenta and Sausage Casserole

By u101866

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

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)

Details

Preparation time 25mins
Cooking time 90mins

Preparation

Step 1

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.