0 0
Sausage And Polenta Casserole

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 sweet red pepper, seeded and chopped
1/2 lb mild italian sausage, casing removed
1/2 lb fresh mushrooms, sliced
2 1/2 cups chicken broth
3/4 cup yellow cornmeal or 3/4 cup polenta, mix
1 tablespoon chopped fresh sage
1 tablespoon chopped italian parsley
1/4 teaspoon ground cayenne pepper
1 cup ricotta cheese
1/2 cup shredded gruyere cheese
salt
freshly ground black pepper

Nutritional information

419.6
Calories
260 g
Calories From Fat
29 g
Total Fat
14.5 g
Saturated Fat
75.7 mg
Cholesterol
953.6 mg
Sodium
20.1 g
Carbs
2.4 g
Dietary Fiber
3.2 g
Sugars
20.8 g
Protein
222g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sausage And Polenta Casserole

Features:
    Cuisine:

    Definitely a great recipe. I made half a recipe and it turned out just wonderful. I cooked the polenta 8 min. as I thought it was thick enough, chilled 90 min. but when removing from the oven they fell apart. Maybe because I didn't cook it long enough? DH loved this one and will make it often. Served with Recipe #172589.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sausage and Polenta Casserole, This is easy to put together, try adding a little more cheese if you would like!, Definitely a great recipe I made half a recipe and it turned out just wonderful I cooked the polenta 8 min as I thought it was thick enough, chilled 90 min but when removing from the oven they fell apart Maybe because I didn’t cook it long enough? DH loved this one and will make it often Served with Recipe #172589 , This is easy to put together, try adding a little more cheese if you would like!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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,.

    2
    Done

    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,.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Sprigs of Herbs.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Honey -Bourbon Glazed Carrots
    Goat Cheese And Sun-Dried Tomato Crostini
    next
    Goat Cheese And Sun-Dried Tomato Crostini
    Featured Image
    previous
    Honey -Bourbon Glazed Carrots
    Goat Cheese And Sun-Dried Tomato Crostini
    next
    Goat Cheese And Sun-Dried Tomato Crostini

    Add Your Comment

    three × three =