Polenta and Sweet Sausage Casserole
Polenta is basically a porridge made from cornmeal. It is humble yet delicious.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 1⁄2 lb. sweet Italian sausage, casings removed
- 3 Tbsp. extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1⁄2 cup cornmeal polenta
- 2 cups cold chicken broth
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 2 Tbsp. butter
- 1 cup grated Parmesan cheese
- In a skillet on medium-high heat, brown the sausage well in the olive oil. Add the garlic and cook for 1 more minute. Drain off excess oil.
- In a heavy saucepan, combine the cornmeal, cold chicken broth, salt, and pepper. Whisk well and set heat on high. Whisk occasionally until the mixture begins to thicken. Switch to a wooden spoon and continue to cook the polenta over low heat, stirring frequently, until the polenta begins to pull from the side of the pan (about 15 minutes).
- Remove from the heat. Add the butter and 1⁄2 cup Parmesan cheese to the polenta and stir to incorporate. Add the sausage.
- Transfer the entire mixture to a parchment-lined springform pan. Top with the remaining cheese. Refrigerate 1 hour.
- Preheat oven to 400°F. Bake the casserole 30 minutes until the top is well browned.