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Sausage Polenta Bake

Sausage Polenta Bake
Polenta makes a tasty base for sausage in a tomato sauce in this casserole.
8 ServingsPrep: 5 min. Bake: 35 min. + standing

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.
© Taste of Home 2013

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Sausage Polenta Bake (continued)

Nutrition Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013