Italian Sausage and Polenta Casserole

• 1 1/2 cups quick-cooking polenta
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large saucepan, bring water, salt, and pepper to a boil. Slowly whisk in polenta and cook until thickened.
3. 3 In a skillet, cook sausage, onion, and garlic until browned.
4. 4 Stir in marinara sauce and cook for 5 minutes.
5. 5 Spread half the polenta into a greased 9x13 inch baking dish.
6. 6 Layer sausage mixture over polenta.
7. 7 Top with remaining polenta.
8. 8 Combine mozzarella, Parmesan, and parsley; sprinkle over top.
9. 9 Bake for 25-30 minutes until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• Large saucepan
• Skillet
• 9x13 inch baking dish

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Substitute Italian sausage with ground turkey for a leaner option.

Substitutions

• If quick-cooking polenta isn't available, use instant polenta according to package instructions.

Pairings

• Pairs well with a glass of red wine or a crisp lager.

Nutrition

Tips

• For a smokier flavor, use smoked mozzarella or add a dash of smoked paprika to the sausage mixture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a simple green salad or roasted vegetables for a complete meal.

FAQ