Best Polenta And Sausage Casserole Recipes

SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE

Steps:

• Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
• Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
• Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
• Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
• Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.

SAUSAGE AND POLENTA CASSEROLE

Steps:

• Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,.
• heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,.
• and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges.
• and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and.
• sprigs of herbs.

POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE

Steps:

• Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
• Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
• Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
• Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.

SAUSAGE AND POLENTA BREAKFAST CASSEROLE

Steps:

• 1. Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat. Add the sausage; saute 3 minutes or until browned. Add the onions, thyme, and garlic; saute 5 minutes. Remove from heat.
• 2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add the cheeses; stir until the cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add the sausage mixture; stir well to combine,
• 3. Spread the mixture into a 2 quart glass or ceramic broiler-safe baking dish coated with cooking spray. At this point you can go ahead and bake it or cool to room temperature, cover, and refrigerate overnight.
• 4. Preheat the oven to 425 degrees. Uncover the dish. If it was refrigerated allow it to sit out while the oven preheats. Bake at 425 degrees for 25 minutes or just until set.
• 5. Preheat the broiler to high; remove the dish while the broiler preheats. Broil 2 minutes or until the top is lightly browned. Let it stand 5 minutes.

POLENTA AND SAUSAGE CASSEROLE

Steps:

• 1. Prepare tomato-sausage sauce. In a 5-quart dutch oven, cook sweet and spicey 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 thier 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 degrees. Prepare polenta; In a 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 13x9 baking dish. Evenly spread half of polenta mixture in baking dish; top with half of tomato sausage sauce, then half of fontina and 1/2 of the mozzerella. Repeat with remaining polenta mixture and sauce. Bake casserole 15 minutes. Sprinkle with the remaining Fontina and Mozzerella; bake until mixture is bubbling and cheese is golden, about 20 minutes longer. Let stand 15 minutes for easier serving.