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Sausage Polenta Bake Recipe

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Polenta makes a tasty base for sausage in a tomato sauce in this casserole.

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Sausage Polenta Bake Recipe

Prep: 5 min. Bake: 35 min. + standing

Yield: 8 Servings

5 35 40

Ingredients

1-1/4 cups yellow cornmeal
1/2 teaspoon salt
4 cups boiling water
1/4 cup grated Parmesan cheese
1/2 pound Johnsonville® Sweet Italian Sausage links, casings removed
1/2 pound bulk hot Johnsonville® Ground Sausage
1 teaspoon olive oil
1 jar (24 ounces) garden-style spaghetti sauce
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese.
Spread polenta into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through.
Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 8 servings.

Nutritional Analysis: 1 serving equals 311 calories, 16 g fat (6 g saturated fat), 44 mg cholesterol, 887 mg sodium, 28 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Sausage Polenta Bake in Weeknight Cooking Made Easy Annual 2005, p164

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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