Sausage and Polenta Casserole

Ingredients

• 1 lb Italian Sausage (pork sausage, casings removed)
• 1 Onion (medium yellow onion, diced)
• 28 oz Crushed Tomatoes (canned crushed tomatoes)
• 4 cups Water (boiling)
• 2 cups Chicken Stock (low‑sodium chicken broth)
• 2 cups Yellow Cornmeal (medium‑grind polenta)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 cups Mozzarella Cheese (shredded, low‑moisture)
• 1 spray Cooking Spray (non‑stick spray for baking dish)

Instructions

1. Prepare Ingredients

   Dice the onion and measure all ingredients so they are ready to use.

   Time: PT5M

2. Brown Sausage and Onion

   Heat the skillet over medium‑high heat, add the sausage (crumbled) and the diced onion. Cook, stirring occasionally, until the sausage is browned and the onion is translucent.

   Time: PT10M

3. Drain Excess Fat

   Carefully pour off any rendered fat into a heat‑proof container or discard.

   Time: PT2M

4. Add Tomatoes and Simmer

   Stir in the 28 oz crushed tomatoes, bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes.

   Time: PT15M

5. Set Sauce Aside

   Transfer the cooked meat sauce to a bowl and set aside while you make the polenta.

   Time: PT2M

6. Boil Water and Stock

   In a medium saucepan, combine 4 cups water and 2 cups chicken stock. Bring to a rolling boil.

   Time: PT5M

7. Cook Polenta

   Whisk in 2 cups yellow cornmeal gradually, stirring constantly. Reduce heat and continue whisking until the mixture thickens, about 5 minutes.

   Time: PT5M

8. Finish Polenta with Cheese

   Remove the saucepan from heat and stir in ½ cup grated Parmesan until fully incorporated.

   Time: PT1M

9. Preheat Oven and Prepare Baking Dish

   Preheat the oven to 350°F (175°C). Lightly coat a 9×13‑inch baking dish with cooking spray.

   Time: PT5M

   Temperature: 350°F

10. First Layer – Polenta

    Spread half of the prepared polenta evenly across the bottom of the baking dish.

    Time: PT2M

11. First Layer – Meat Sauce

    Spoon half of the sausage‑tomato sauce over the polenta layer.

    Time: PT2M

12. First Layer – Mozzarella

    Sprinkle 1 cup shredded mozzarella over the sauce.

    Time: PT1M

13. Second Layer – Polenta

    Spread the remaining polenta over the cheese layer.

    Time: PT2M

14. Second Layer – Meat Sauce

    Pour the remaining sausage‑tomato sauce over the top polenta layer.

    Time: PT2M

15. First Bake

    Place the dish in the preheated oven and bake for 15 minutes.

    Time: PT15M

    Temperature: 350°F

16. Add Remaining Mozzarella

    Remove the casserole, sprinkle the remaining 1 cup mozzarella evenly over the top.

    Time: PT1M

17. Final Bake

    Return the dish to the oven and bake an additional 15 minutes, or until the cheese is melted and lightly browned.

    Time: PT15M

    Temperature: 350°F

18. Rest and Serve

    Allow the casserole to rest for 5 minutes before cutting. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

470

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Italian Sausage: Chicken sausage, Turkey sausage, Ground pork with Italian seasoning
• Instead of Onion: Shallot, Leek
• Instead of Crushed Tomatoes: Diced tomatoes, Tomato sauce
• Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
• Instead of Yellow Cornmeal: Fine cornmeal, Instant polenta
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Cooking Spray: Butter, Olive oil

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups
• Whisk
• 9×13‑inch Baking Dish
• Oven
• Spatula or Ladle

Critical Steps — Do Not Skip

• Brown the sausage until fully cooked and slightly caramelized.
• Whisk the cornmeal continuously while adding to boiling liquid to avoid lumps.
• Layer the casserole in the correct order to ensure even texture.
• Do not over‑bake; watch for a golden cheese crust.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• For extra spice, add a pinch of red‑pepper flakes to the sausage while browning.
• Let the casserole rest; this makes slicing cleaner and the flavors meld.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sausage‑tomato sauce can be prepared up to 2 days ahead and refrigerated.
• Polenta can be made ahead, spread in a thin layer, cooled, and refrigerated; reheat gently before layering.

Frequently Asked Questions