Best 4 Polenta Sausage Casserole Recipes

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**Polenta Sausage Casserole: A Comforting and Flavorful Italian Dish**

Polenta sausage casserole is a hearty and comforting dish that is perfect for a cold winter night. It is made with simple ingredients that are easy to find, and it can be on the table in under an hour. This casserole is also a great way to use up leftover polenta or sausage.

The main ingredients in polenta sausage casserole are polenta, sausage, and cheese. Polenta is a cornmeal-based dish that is similar to grits. It can be made from scratch or purchased pre-made in tubes or boxes. Sausage can be any type of sausage that you like, but Italian sausage or breakfast sausage are popular choices. The cheese in this casserole can be any type of hard or semi-hard cheese that melts well, such as cheddar, mozzarella, or Parmesan.

In addition to the main ingredients, this casserole also includes some diced onion and garlic for flavor. It is also seasoned with salt, pepper, and Italian seasoning. The casserole is baked in the oven until the polenta is heated through and the cheese is melted and bubbly.

This casserole can be served as a main course or a side dish. It is also a great dish to take to potlucks or parties. If you are looking for a delicious and easy-to-make casserole, then you should definitely try polenta sausage casserole.

**Additional Notes:**

* This recipe is easily customizable to your liking. You can use different types of sausage, cheese, or vegetables.
* Polenta sausage casserole can be made ahead of time and reheated when ready to serve.
* This casserole is also a great way to use up leftover polenta or sausage.

Let's cook with our recipes!

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

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

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.

POLENTA SAUSAGE CASSEROLE



POLENTA SAUSAGE CASSEROLE image

Categories     Vegetable     Bake     Dinner

Yield 9 servings

Number Of Ingredients 13

1 T olive oil
1 1/2 lbs italian sausage, remove casing and crumble
1 cup chopped onions
1/2 cup chopped red bell peppers
1 cup chopped green bell pepper
1 t minced garlic
1 1/2 t mixed Italian dry seasonings
2 cups canned whole tomatoes with juice crushed
1/4 t freshly ground black pepper
salt to taste
3 cups Creamy polenta
2 T cold unsalted butter cut into small pieces
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with wooden spoon about 5 minutes. Transfer the sausage to a paper towel lined plate. Add the onions and bell peppers to the pan and cook until they begin to soften about 2 minutes. Add the garlic and Italian seasoning and cook for another 2 minutes. Return the sausage to the pan, stir to mix and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt. Pour the sausage mixture into a 9 x 13 inch baking dish, distributing it evenly. Pour the polenta on top spreading it evenly with a rubber spatula. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.

Tips:

  • Use the right polenta. Coarse polenta will give your casserole a heartier texture, while fine polenta will make it creamier. Quick-cooking polenta is also an option, but it will cook more quickly than traditional polenta, so adjust your cooking time accordingly.
  • Season the polenta well. Polenta can be bland on its own, so be sure to season it well with salt, pepper, and other herbs and spices. You can also add grated Parmesan cheese or crumbled bacon for extra flavor.
  • Don't overcook the sausage. Sausage should be cooked through but not dry. Overcooked sausage will make your casserole tough.
  • Use a variety of vegetables. Vegetables add flavor, color, and nutrients to your casserole. Some good options include bell peppers, onions, mushrooms, zucchini, and spinach.
  • Add some sauce. A simple tomato sauce or a creamy Alfredo sauce can help to bring all of the flavors of your casserole together. You can also use a jarred sauce if you're short on time.
  • Top it off with cheese. A layer of melted cheese on top of your casserole will add a delicious golden brown crust.

Conclusion:

Polenta sausage casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own preferences. With a few simple tips, you can make a delicious and satisfying polenta sausage casserole that your family and friends will love.

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