Layered Polenta Loaf with Italian Sausage Cheese
Delight your taste buds with this irresistible Layered Polenta Loaf with Italian Sausage and Cheese, a show-stopping comfort food centerpiece that’s bursting with flavor in every bite. This hearty dish combines creamy, Parmesan-infused polenta, savory layers of rich Italian sausage cooked in a fragrant garlic and tomato sauce, and gooey, golden mozzarella cheese. Baked to perfection, the loaf becomes deliciously cohesive, making it easy to slice and serve. Ideal for cozy family dinners or a crowd-pleasing addition to any Italian-inspired meal, this recipe is as visually stunning as it is satisfying. Finish with a sprinkle of fresh basil for a touch of brightness, and enjoy this layered masterpiece that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Polenta (coarse cornmeal)
- 4 cups Water
- 2 cups Milk
- 1 teaspoon Salt
- 4 tablespoons Butter
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 pound Italian sausage (casings removed)
- 2 cloves Garlic (minced)
- 2 cups Crushed tomatoes (canned)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Chopped fresh basil (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and set aside.
In a large saucepan, combine water, milk, and salt. Bring to a gentle boil over medium heat.
Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 15 minutes, stirring frequently, until the mixture thickens and pulls away from the sides of the pan.
Stir in the butter and grated Parmesan cheese. Remove from heat and set aside.
In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through.
Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, and crushed red pepper flakes. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
Spread 1/3 of the cooked polenta mixture evenly in the bottom of the prepared loaf pan. Top with 1/3 of the sausage-tomato mixture and 1/3 of the shredded mozzarella cheese. Repeat the layering process two more times, ending with mozzarella cheese on top.
Place the loaf pan in the oven and bake for 30-35 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
Remove the polenta loaf from the oven and let it rest for 10 minutes to set. Run a knife around the edges of the pan to loosen the loaf, if needed.
Carefully slice the loaf with a sharp knife. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.6 g | 357% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 10069 mg | 438% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 46.7 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3348 mg | 258% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
