Sausage and Polenta a Layered Baked Casserole
Indulge in the comforting layers of this Sausage and Polenta Layered Baked Casserole, a hearty Italian-inspired dish that’s perfect for weeknight dinners or special gatherings. This savory casserole features creamy, buttery polenta as the foundation, layered with a rich and flavorful tomato sauce infused with spicy ground Italian sausage, sautéed onions, and garlic. Topped with gooey melted mozzarella and nutty Parmesan cheese, every bite is a symphony of flavors and textures. Baked to golden-bubbly perfection, this dish is both satisfying and visually stunning. Garnish with fresh basil for a final touch of brightness, and let this baked polenta casserole become a new family favorite. Easy to prepare in under 90 minutes and perfectly balanced in flavor, it's comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground Italian sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried Italian seasoning
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Water or chicken stock
- 1 cup Yellow cornmeal (polenta)
- 2 tablespoons Unsalted butter
- 2 cups Shredded mozzarella cheese
- 0.5 cup Parmesan cheese, grated
- 6 leaves Fresh basil leaves, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light layer of olive oil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground Italian sausage and cook until browned, breaking it into crumbles with a wooden spoon, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until softened, approximately 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the crushed tomatoes, tomato paste, dried Italian seasoning, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until combined. Simmer for 10 minutes, stirring occasionally. Return the browned sausage to the skillet, mix well, and remove from heat.
In a medium saucepan, bring the water or chicken stock to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Cook, stirring constantly with a whisk or wooden spoon, until the polenta thickens, about 5-7 minutes.
Stir in unsalted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the polenta until smooth. Remove from heat.
Spread half of the cooked polenta evenly into the prepared baking dish. Top with half of the sausage and tomato sauce mixture. Sprinkle 1 cup of shredded mozzarella cheese evenly over the sauce.
Repeat the layers: spread the remaining polenta, followed by the sausage and tomato sauce mixture. Top with the remaining mozzarella cheese and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 9252 mg | 402% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 33.3 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2425 mg | 187% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3871 mg | 82% | |
*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.
