Best Sausage Polenta Bake Recipes

SAUSAGE POLENTA BAKE

Sausage Polenta Bake image

Polenta makes a tasty base for sausage in a tomato sauce in this casserole.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-1/4 cups yellow cornmeal
1/2 teaspoon salt
4 cups boiling water
1/4 cup grated Parmesan cheese
1/2 pound bulk sweet Italian sausage
1/2 pound bulk hot Italian sausage
1 teaspoon olive oil
1 jar (24 ounces) garden-style spaghetti sauce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. , Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through. , Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 311 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 887mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

SAUSAGE POLENTA LASAGNA BAKE

SAUSAGE POLENTA LASAGNA BAKE image

Categories Mushroom

Number Of Ingredients 9

Ingredients

1 (24 oz.) jar marinara sauce
10 cremini (baby bella) mushrooms, sliced
1/4 large onion, diced
3 tbsp. olive oil
1 lb. bulk Italian sausage, encasings removed
2 (16 oz.) tubes polenta, cut into 1/4-inch thick slices
1 (4 oz.) jar pesto
1 cup mozzerella cheese, dhredded
1/2 cup Parmesan cheese, grated

Steps:

Preheat oven to 375 degrees F. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sausage to pan, breaking it up into pieces with a wooden spoon, until slightly browned (don't worry if sausage isn't fully cooked - the sausage will continue to cook later on). Remove sausage from pan and saute mushrooms and onions in the remaining drippings. When fully sauteed, add sausage back into pan and stir in marinara sauce. Simmer sauce on low heat for 10 minutes to allow liquid to evaporate. Remove sauce from stove and divide into two equal parts. In a separate frying pan, add one tablespoon of olive oil and sear polenta slices until sides are slightly browned. Set aside for assembly. Cover the bottom of a 12.5"x9" casserole dish with half the polenta slices. Thinly spread about half of the pesto over the polenta. Cover polenta with half the sausage and marinara mixture and 1/2 cup of mozzarella cheese. Repeat the next layer with polenta, pesto and sauce. Cover dish with foil adn bake in preheated oven for 25 minutes. Remove, uncover, and top with remaining mozzerella cheese and sprinkle top with Parmesan cheese. Return to oven, uncovered, until cheese is melted and slightly golden, about 5 to 7 minutes.