Cheese and Sausage Polenta

Cheese and Sausage Polenta

10

"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

1 h 25 m servings 443 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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(R) Italian Ground Sausage, mushrooms, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in Classico(R) Tomato and Basil pasta sauce; heat through. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta on top of Classico(R) 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.

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.

Reviews

10

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!

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!

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 ...

I loved the polenta flavor. I didn't use jarred sauce but jnstead made my own. I think the sausage/sauce mix overpowered the lovely polenta flavor. I will make the polenta part of this recipe a...

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 ...

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.

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 w...

It reheats even better!