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"A trio of Italian cheeses--ricotta, mozzarella, and Parmesan--gives this hearty casserole recipe a cheesey gooeyness that balances the gutsy, sausage sauce." — Classico
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2 1/2 cups chicken broth
3 tablespoons butter
2 cups milk
1 1/2 cups coarse-ground yellow cornmeal or quick-cooking polenta mix*
1 cup ricotta cheese
1 cup shredded mozzarella or provolone cheese
1/2 cup finely shredded Asiago or Parmesan cheese
12 ounces Johnsonville® Sweet or Hot Italian Ground Sausage
1 (8 ounce) package fresh mushrooms, quartered
1 medium onion, cut into thin wedges
2 cloves garlic, minced
2 cups Classico® Tomato and Basil pasta sauce
Fresh basil (optional)
Awesome, it disappeared fast!
This dish is easy to make and I made it gluten free! So filling! Family loves it even my picky eaters!
6 Ratings
Delicious! If you love polenta you will love this! Only addition was one sweet red pepper chopped and added with other vegetables. Easy easy! Hubby had two helpings!
It reheats even better!
This is so good you'll want to slap someone. I added fennel seed to the sauce, but followed the recipe exactly for everything else. I can't wait to eat this again, and it has good presentation when you serve it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Sausage Polenta
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 443 Calories from Fat: 209
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