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

Serves: 4


  • 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.