Italian Sausage and Roasted Tomato Polenta Bake

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 pound Italian sausage, casing removed
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook cornmeal in boiling salted water for 5 minutes, stirring frequently, then reduce heat and simmer for 15 minutes until thick.
3. 3 Stir in 1/2 cup Parmesan cheese and set aside.
4. 4 Toss tomatoes with olive oil, oregano, and basil. Spread on a baking sheet and roast for 20 minutes.
5. 5 Meanwhile, cook Italian sausage in a skillet over medium heat until browned and cooked through.
6. 6 Spread polenta into a greased 9x13 inch baking dish.
7. 7 Layer sausage over polenta, followed by roasted tomatoes.
8. 8 Top with mozzarella and 1/2 cup Parmesan cheese.
9. 9 Bake for 20 minutes or until bubbly and golden.
10. 10 Garnish with parsley before serving.

Equipment

• Large saucepan
• Skillet
• Baking sheet
• 9x13 inch baking dish

Variations

• Add a layer of caramelized onions for extra sweetness.

Substitutions

• Substitute vegetable sausage for a vegetarian option.
• Use instant polenta and follow package instructions for a quicker version.

Pairings

• Pairs well with a crisp Pinot Grigio or a hearty red like Sangiovese.

Nutrition

Tips

• For extra flavor, sauté minced garlic with the sausage.
• Use turkey sausage for a leaner option.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in foil at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a side of sautéed greens or a simple arugula salad.

FAQ