Best Polenta And Sausage Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE



Sausage, Bell Pepper, and Feta Polenta Casserole image

Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!

Provided by Diana Moutsopoulos

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 pound bulk mild Italian sausage
¼ cup white wine
2 tablespoons olive oil, plus more for greasing
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
salt and ground black pepper to taste
1 (16 ounce) package prepared polenta, sliced into 1/4-inch rounds
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons tomato paste
¼ cup water, or as needed
4 ounces crumbled feta cheese
3 ounces crumbled goat cheese

Steps:

  • Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
  • Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
  • Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
  • Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
  • Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g

SAUSAGE AND POLENTA CASSEROLE



Sausage and Polenta Casserole image

Make and share this Sausage and Polenta Casserole recipe from Food.com.

Provided by Timothy H.

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 sweet red pepper, seeded and chopped
1/2 lb mild Italian sausage, casing removed
1/2 lb fresh mushrooms, sliced
2 1/2 cups chicken broth
3/4 cup yellow cornmeal or 3/4 cup polenta, mix
1 tablespoon chopped fresh sage
1 tablespoon chopped Italian parsley
1/4 teaspoon ground cayenne pepper
1 cup ricotta cheese
1/2 cup shredded gruyere cheese
salt
freshly ground black pepper
4 tablespoons butter or 4 tablespoons margarine, melted
4 tablespoons grated parmesan cheese
fresh tomato sauce

Steps:

  • Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,.
  • heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,.
  • and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges.
  • and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and.
  • sprigs of herbs.

Nutrition Facts : Calories 419.6, Fat 29, SaturatedFat 14.5, Cholesterol 75.7, Sodium 953.6, Carbohydrate 20.1, Fiber 2.4, Sugar 3.2, Protein 20.8

POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE



Polenta Casserole With Sauteed Bell Peppers and Sausage image

From Cook's Illustrated 'Cover and Bake' cookbook, but I found it on Salt Lake City Desert News website --Sounds good. I know the original recipe calls for from scratch polenta, but this sounds easier. Not sure about cooking time.

Provided by Japanese Delight

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (24 ounce) package ready-cooked polenta (or more if you want a thicker layer of polenta)
2 tablespoons olive oil
3 medium red bell peppers, stemmed, seeded and sliced into 1/4-inch thick strips
1 large red onion, halved and thinly sliced
salt
1 1/2 lbs sweet Italian sausage, removed from its casing
6 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves (or about 2/3 teaspoon dried)
1/4 teaspoon red pepper flakes
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons red wine vinegar
ground black pepper
2 ounces asiago cheese, grated (about 1 cup)
2 tablespoons minced fresh parsley leaves

Steps:

  • Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
  • Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
  • Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.

SAUSAGE AND POLENTA BREAKFAST CASSEROLE



Sausage and Polenta Breakfast Casserole image

This is a breakfast casserole you can make the day before and bake in the morning. I think it is hearty enough that you could enjoy this for dinner!

Provided by Lynette !

Categories     Casseroles

Time 1h25m

Number Of Ingredients 13

2 tsp olive oil
10 oz smoked sausage (i prefer conecuh), diced
2 c green onions, sliced
1 Tbsp fresh thyme, chopped
4 clove garlic, minced
4 1/2 c milk
1 1/2 c quick-cooking polenta, uncooked
1/4 tsp salt
4 oz cheddar cheese, shredded
1 3/4 oz parmigiano-reggiano cheese, grated (about 1/3 cup)
2 tsp hot pepper sauce
4 large eggs, lightly beaten
cooking spray

Steps:

  • 1. Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat. Add the sausage; saute 3 minutes or until browned. Add the onions, thyme, and garlic; saute 5 minutes. Remove from heat.
  • 2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add the cheeses; stir until the cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add the sausage mixture; stir well to combine,
  • 3. Spread the mixture into a 2 quart glass or ceramic broiler-safe baking dish coated with cooking spray. At this point you can go ahead and bake it or cool to room temperature, cover, and refrigerate overnight.
  • 4. Preheat the oven to 425 degrees. Uncover the dish. If it was refrigerated allow it to sit out while the oven preheats. Bake at 425 degrees for 25 minutes or just until set.
  • 5. Preheat the broiler to high; remove the dish while the broiler preheats. Broil 2 minutes or until the top is lightly browned. Let it stand 5 minutes.

POLENTA AND SAUSAGE CASSEROLE



Polenta and Sausage Casserole image

I found this years ago in a Good Housekeeping Magazine. I changed it around to fix our taste. It was the first time I fixed Polenta.We like this for a change. I hope you enjoy.!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Casseroles

Time 1h35m

Number Of Ingredients 14

8 oz sweet italian-sausage,casings removed
8 oz spicey italian sausage, casings removed
1 Tbsp olive oil
1 large onion, peeled and chopped
1 large stalk of celery, chopped
1 medium carrot, chopped
1 can(s) plum tomatoes in puree, 28oz
2 c yellow cornmeal
1 can(s) chicken broth, 14 1/2oz.
3/4 tsp salt
4 1/2 c boiling water
1 c freshly grated parmesan cheese
2 c fontina cheese
2 c mozzarella cheese

Steps:

  • 1. Prepare tomato-sausage sauce. In a 5-quart dutch oven, cook sweet and spicey meat over medium-high heat, breaking up meat with side of spoon, until browned. With slotted spoon, transfer meat to bowl. Discard fat from dutch oven. Add oil to dutch oven. Add onion, celery, and carrot and cook over medium high heat until browned. Stir in sausage and tomatoes with thier puree, breaking up tomatoes with side of spoon. Heat to boiling over high heat. Reduce heat; cover and simmer 10 minutes. Remove cover and simmer 10 minutes longer. Preheat oven to 350 degrees. Prepare polenta; In a 4-quart saucepan with wire whisk, mix cornmeal, broth, and salt. Over medium high heat, add boiling water and cook, whisking constantly, until mixture has thickened, about 5 minutes. Whisk in parmesan. Grease 13x9 baking dish. Evenly spread half of polenta mixture in baking dish; top with half of tomato sausage sauce, then half of fontina and 1/2 of the mozzerella. Repeat with remaining polenta mixture and sauce. Bake casserole 15 minutes. Sprinkle with the remaining Fontina and Mozzerella; bake until mixture is bubbling and cheese is golden, about 20 minutes longer. Let stand 15 minutes for easier serving.

Related Topics