Sausage and Polenta Casserole
Cozy up to comfort food with this Sausage and Polenta Casserole, a hearty and flavorful dish perfect for weeknight dinners or gatherings. Layers of creamy, Parmesan-infused polenta are paired with a robust Italian sausage and tomato sauce, then topped with gooey, melted mozzarella for a satisfying bake that’s as indulgent as it is easy to prepare. This casserole combines rustic Italian flavors with a comforting, layered presentation, making it an ideal recipe for feeding a crowd or meal prepping for the week. Garnished with fresh parsley for a burst of color and flavor, this casserole delivers on taste and elegance in every bite. With just a 20-minute prep time and a bubbling, golden finish straight out of the oven, it’s sure to become a new family favorite! Keywords: sausage and polenta recipe, Italian casserole, easy weeknight dinner, layered polenta bake.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound Italian sausage, casing removed
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup polenta (coarse cornmeal)
- 0.5 cup Parmesan cheese, grated
- 1.5 cups shredded mozzarella cheese
- 2 teaspoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Italian sausage to the skillet, breaking it up with a spatula or spoon. Cook for 5-7 minutes until no longer pink and fully browned.
Stir in the crushed tomatoes, dried oregano, red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the mixture simmer on low heat for 10 minutes, stirring occasionally.
Meanwhile, bring the chicken broth to a boil in a medium-sized saucepan. Gradually whisk in the polenta, ensuring there are no lumps.
Reduce the heat to low and cook the polenta for 5 minutes, stirring frequently, until thickened and creamy.
Remove the polenta from heat and stir in the Parmesan cheese and 1/2 teaspoon of salt. Adjust seasoning with more salt and pepper if desired.
Spread half of the polenta evenly into the prepared casserole dish. Layer half the sausage and tomato mixture over the polenta.
Sprinkle 3/4 cup of shredded mozzarella cheese over the sausage layer. Repeat the layering process with the remaining polenta, sausage mixture, and mozzarella cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the casserole cool for 5-10 minutes before garnishing with chopped parsley and serving. Enjoy!
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 9875 mg | 429% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 31.6 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2006 mg | 154% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3879 mg | 83% | |
*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.
