Cheese and Sausage Polenta Recipe - Allrecipes.com
Cheese and Sausage Polenta Recipe
  • READY IN ABOUT hrs

Cheese and Sausage Polenta

Recipe by  

"A trio of Italian cheeses--ricotta, mozzarella, and Parmesan--gives this hearty casserole recipe a cheesey gooeyness that balances the gutsy, sausage sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 400 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside.
  2. In a large saucepan, bring broth and butter to boiling. Meanwhile, in a medium bowl, stir together milk and cornmeal. Slowly add cornmeal mixture to boiling broth, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook for 10 minutes or until mixture is very thick, stirring frequently. Remove from heat. Stir in ricotta cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Asiago cheese until well mixed. Spread two-thirds (about 4 cups) of the polenta in the prepared baking dish; set aside.
  3. In a very large skillet, cook Johnsonville® Italian Ground Sausage, mushrooms, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in Classico® Tomato and Basil pasta sauce; heat through. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta on top of Classico® Tomato and Basil pasta sauce and sprinkle with the remaining mozzarella and Asiago cheeses.
  4. Bake, uncovered, for 30 minutes or until top is lightly golden and set. Let stand for 10 minutes before serving. If desired, garnish with fresh basil.
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Footnotes

  • *Note: If using the quick-cooking polenta mix, once the polenta mixture returns to boiling in Step 2, cook and stir for only 3 to 5 minutes or until mixture is very thick.
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Reviews More Reviews

Nov 17, 2012

Awesome, it disappeared fast!

 
Sep 20, 2012

This dish is easy to make and I made it gluten free! So filling! Family loves it even my picky eaters!

 

11 Ratings

Jan 29, 2013

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!

 
Oct 09, 2013

I tried this recipe tonight and it turned out great. I did add romano cheese to the polenta and extra virgin olive oil, garlic powder, salt and pepper while it was on the stove. I didn't bake it, I browned sausage in a frying pan and added a jar of meat sauce over it, and simmered while "jazzing up" the polenta with the spices mentioned above, after it was done cooking...then just spooned the polenta into a bowl and toppped it with the sausage and sauce, sprinkled grated romano and fresh parsley and served it to my husband. He loved it!! He said it was AS GOOD AS THE POLENTA WE GET AT THE ITALIAN FESTIVALS IN THE SUMMERTIME. Definately saved this one in the recipe box.

 
May 25, 2013

Well, my son and I thought this was just okay, but my husband was crazy about it. He loved the polenta's slightly crispy outside and flavorful inside with the sausage mixture underneath.

 
May 07, 2013

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.

 
Mar 03, 2013

It reheats even better!

 
May 07, 2014

We like polenta and have tried it in numerous ways but this is by far the best. It just happened to have the exact amount of instant polenta in the pantry so I decided to make it. I used 1lb of lean turkey sweet Italian sausage and omitted the mushrooms. My kids 6 & 10 disliked polenta but tonight, they cleaned out their plates.

 

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Nutrition

  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 1026 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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