Polenta casserole

By duckieq

Ingredients

• 12 oz sausage, casing removed
• 12 oz mix ground pork, beef, veal
• 1 largge onion, chopped
• 2 cloves garlic, finely chopped
• 28oz can whole tomatoes
• 1 small eggplant cut into 1/2" pieces ( about alb)
• 4 c water
• 1 3/4 c chicken broth
• 1 1/2 c cornmeal
• 1/2 tsp salt
• 3/4 c grated pecorino romano cheese

Preparation

Step 1

1) in 5qt dutch oven, cook sausage and meat mix 5-6 minutes til browned, breaking up meat with wooden spoon. with slotted spoon, transfer meat to bowl.

2) add onion to dutch oven cop 8-10 minutes til tender. stir in garlic and cook 30 seconds. add tomatoes ; heat til boiling over high heat; breaking up tomatoes as they cook. reduce heat and simmer uncovered for for 10 minutes. add eggplant and meat; cook covered for 5 minutes over md heat. uncover and cook, stirring occasionally til eggplant is tender, about 10 minutes.

3) prepare polenta. in microwave safe bowl combine water, broth, cornmeal and salt with a wire whisk. microwave on high 15-20 minutes til cornmeal is thick. after the first 5 minutes, whisk vigorously until smooth; then whisk 2 more times during cooking. remove from microwave and whisk in cheese.

4) meanwhile, preheat oven to 400. spoon 2c hot polenta into each go two 1 1/2 quart shallow casseroles. spread polenta over bottom and up sides. spoon meat mixture over polents. spread remaining polenta around the edge of casseroles to form a rim

5) bake 30 minutes or til hot. let stand 10 minutes before serving