Italian Sausage and Spinach Baked Polenta

• 1 1/2 cups cornmeal
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 pound Italian sausage, casing removed
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, bring water and salt to a boil. Slowly whisk in cornmeal, reduce heat, and simmer for 5 minutes, stirring occasionally.
3. 3 Remove from heat, stir in mozzarella and Parmesan, then pour into a greased 9x9 inch baking dish.
4. 4 In a skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles.
5. 5 Add onion and garlic to the skillet, cooking until softened.
6. 6 Stir in spinach, oregano, and black pepper, cooking until spinach is wilted.
7. 7 Spread sausage mixture evenly over the polenta.
8. 8 Bake for 30-35 minutes until golden and bubbly.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x9 inch baking dish
• Saucepan
• Skillet

Variations

• Add diced roasted red peppers for extra flavor.
• Top with additional Parmesan or breadcrumbs before baking for a crispy crust.

Substitutions

• Substitute chicken sausage for Italian sausage.
• Use instant polenta to cut down on prep time.

Pairings

• Garlic bread
• Steamed broccoli
• Red wine

Nutrition

Tips

• Use a flavorful Italian sausage for the best results.
• For a vegan option, substitute plant-based sausage and cheeses.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of robust red wine.

FAQ