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Easy Italian Polenta Casserole

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Ingredients

Adjust Servings:
1/2 lb italian sausage, browned and drained (spicy)
2 cups fontina cheese, grated
18 ounces polenta, prepared
28 ounces tomatoes (san marzano) or 28 ounces any good quality canned tomatoes
2 tablespoons tomato paste
1/2 cup broth, vegetable
1 onion, medium, chopped fine
1/3 cup carrot, chopped fine
1/2 cup celery, chopped fine
3 teaspoons garlic, minced
1/4 cup fresh basil, and chopped
2 tablespoons parsley, chopped
1 teaspoon dried oregano
salt and pepper

Nutritional information

623
Calories
225 g
Calories From Fat
25 g
Total Fat
11.1 g
Saturated Fat
63.4 mg
Cholesterol
949.1 mg
Sodium
77.4 g
Carbs
8.9 g
Dietary Fiber
7 g
Sugars
25.3 g
Protein
252g
Serving Size

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Easy Italian Polenta Casserole

Features:
    Cuisine:

    This dish can be made completely vegetarian if you wish, but I love this with a little sausage. Baked and with the individual polenta slices it makes a great presentation with the round polenta slices and the tomato sauce.

    Serve this with a nice side salad.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Easy Italian Polenta Casserole, This dish can be made completely vegetarian if you wish, but I love this with a little sausage Baked and with the individual polenta slices it makes a great presentation with the round polenta slices and the tomato sauce Serve this with a nice side salad , This dish can be made completely vegetarian if you wish, but I love this with a little sausage Baked and with the individual polenta slices it makes a great presentation with the round polenta slices and the tomato sauce Serve this with a nice side salad


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    Steps

    1
    Done

    Sausage and Vegetables -- in a Large Saute Pan, Add the Sausage and Brown Until Cooked Through. I Like to Use Bulk Sausage but You Can Used Links and Just Remove the Casing. Just Brown and Then Move to a Plate With a Paper Towel on It to Drain. in the Pan Dripping from the Sausage, Saute All the Vegetables and Garlic. If Necessary You Can Add a Little Extra Olive Oil, but You Shouldn't Need To. Once the Vegetables Are Tender, but not Overdone -- Add the Tomatoes, Breaking Them Up as You Add Them, Tomato Paste and Vegetable Broth. Add the Herbs and Any Salt and Pepper Needed. Add the Sausage Back in and Let Simmer 5-10 Minutes.

    2
    Done

    Polenta -- Slice the Polenta in Thin Slices. Most Grocery Stores Carried the Prepared Polenta in Tubes Which Is a Great Time Saver. They Have Plain, Herb, Cheese Many Flavors. I Love to Use Parmesan For This but It Is not Necessary. There Are Enough Other Flavors in This Dish. You Will Need Around 18 Slices For This Dish. Now in a Small Square Casserole Dish 9x9x2 or You Can Use Something Similar in Size, Build the Casserole.

    3
    Done

    Combine -- Add Some of Your Meat and Vegetable Sauce, Then Add the Layers of the Polenta, You Can Over Lap Them, Then the Cheese. Another Layer of the Sauce, the Polenta Rounds and Cheese. Finish With Sauce and Cheese.

    4
    Done

    Bake -- I Like to Let It Set at Room Temp Until the Polenta Soaks Up Some of the Sauce About 1 Hour, Then Bake Covered at 350 For About 30 Minutes Until Bubbly and the Cheese Is Melted.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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