Directions
Italian Polenta Casserole, Based on a recipe from Good Housekeeping This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant , This recipe rated five stars with just a couple of adjustments to suit my taste I added 4-5 TBS of tomato paste to the ragu, use 6 cloves of garlic, added some needed salt, and made the polenta with milk instead of water – a personal preference for the creamier texture It is a great, filling, and fairly inexpensive dish Thanks for sharing I’d recommend a nice chianti with this dish , This recipe rated five stars with just a couple of adjustments to suit my taste I added 4-5 TBS of tomato paste to the ragu, use 6 cloves of garlic, added some needed salt, and made the polenta with milk instead of water – a personal preference for the creamier texture It is a great, filling, and fairly inexpensive dish Thanks for sharing I’d recommend a nice chianti with this dish
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Steps
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1
Done
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In 5- to 6-Quart Dutch Oven, Cook Sausage and Ground Beef on Medium-High 5 to 6 Minutes or Until Browned, Stirring and Breaking Up Meat With Side of Spoon. With Slotted Spoon, Transfer Meat Mixture to Medium Bowl. |
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2
Done
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to Same Dutch Oven, Add Onion; Cook on Medium 8 to 10 Minutes or Until Tender. Stir in Garlic; Cook 30 Seconds. Add Tomatoes With Their Puree; Heat to Boiling on High, Breaking Up Tomatoes With Side of Spoon. Reduce Heat to Medium-Low and Simmer, Uncovered, 10 Minutes. Add Eggplant and Meat; Cover and Cook 5 Minutes on Medium. Uncover and Cook 10 Minutes Longer or Until Eggplant Is Tender, Stirring Occasionally. |
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3
Done
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Meanwhile, Preheat Oven to 400 Degrees F. in Microwave-Safe 4-Quart Bowl, With Wire Whisk, Combine Water, Broth, Cornmeal, and Salt. Microwave on High 15 to 20 Minutes or Until Cornmeal Mixture Is Very Thick. After First 5 Minutes of Cooking, Whisk Vigorously Until Smooth (mixture Will Be Lumpy at First); Whisk 2 More Times During Remaining Cooking Time. Remove from Microwave, Whisk in Romano. |
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4
Done
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Spoon 2 Cups Hot Polenta Into Each of Two 1 1/2-Quart Shallow Casseroles. Spread Polenta Over Bottom and Up Sides of Casseroles. Spoon Filling Over Polenta. Spread Remaining Polenta Around Casserole Edge to Form a Rim. Sprinkle With a Couple Tablespoons Additional Grated Romano, Parmesan, or Asiago. |
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5
Done
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Bake One Casserole 30 Minutes or Until Hot. Let Stand 10 Minutes For Easier Serving. (freeze the Other One For Later.). |
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6
Done
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Makes 8 Servings (in 2 Casserole Dishes). |
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7
Done
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Note: If You Want to Lower the Fat Content, Use Turkey Italian Sausage. Make Sure to Use Quality Sausage - I've Used My Favorite, Our Freshly Made Merguez, and Good Sausage Really Makes a Difference. |
