Polenta and Sausage Casserole
Instructions:
Layers of creamy polenta, cheese, and a tomato-sausage sauce make this a terrific casserole for a potluck party, buffet, or brunch. 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 (141â„2 ounces) chicken broth or 13â„4 cups Chicken Broth
3â„4 teaspoon salt 41â„2 cups boiling water 1â„2 cup freshly grated Parmesan cheese 8 ounces Fontina or mozzarella cheese, shredded (2 cups)
Prep: 1 hour Bake: 35 minutes
- 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.
- 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 and simmer 10 minutes. Remove cover and simmer 10 minutes longer.
- 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.
- Grease 13" by 9" baking dish. Evenly spread half of polenta mixture in prepared dish; top with half of tomato-sausage sauce, then half of Fontina. Repeat with remaining polenta mixture and sauce.
- 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. Makes 8 main-dish servings