polenta

Course: 
  • 5 cups water
  • 1⅓ cups whole milk
  • Salt and pepper
  • 1 cup coarse-ground polenta
  • 2 ounces Parmesan cheese, grated (1 cup)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 1½ pounds sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomatoes 8 ounces baby spinach

TO FINISH AND SERVE

4 ounces mozzarella cheese, shredded (1 cup)

Rustic Polenta Sausage Casserole

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Course: 
  • 4 tablespoons olive oil
  • 28-ounce can tomatoes, crushed
  • 1 tablespoon fresh oregano, chopped
  • 1 yellow onion, chopped
  • 8 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds (optional)
  • 1 pound sweet Italian sausage (removed from casings)
  • 1 pound of cooked polenta or 1/2-inch slices if using prepared polenta in a tube, to cover the bottom of pan
  • 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices

Note: Grits can be used in place of polenta

Polenta Sausage Mozzarella Casserole 

Polenta Sausage Mozzarella Casserole

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