Three-Cheese and Sausage Polenta Gratin

Three-Cheese and Sausage Polenta Gratin

A trio of Italian cheeses--ricotta, mozzarella, and Parmesan--gives this hearty casserole recipe a cheesey gooeyness that balances the gutsy, sausage sauce.

by 9  people
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Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
45 mins

Three-Cheese and Sausage Polenta Gratin

A trio of Italian cheeses--ricotta, mozzarella, and Parmesan--gives this hearty casserole recipe a cheesey gooeyness that balances the gutsy, sausage sauce.

Three-Cheese and Sausage Polenta Gratin
SERVINGS
8
PREP TIME
45 mins
by 9  people
add your rating
add a comment
Ingredients
  • 2 1/2  cups chicken broth
  • 3   tablespoons butter
  • 2   cups milk
  • 1 1/2  cups coarse-ground yellow cornmeal or quick-cooking polenta mix*
  • 1   cup ricotta cheese
  • 1   cup shredded mozzarella or provolone cheese (4 ounces)
  • 1/2  cup finely shredded Asiago or Parmesan cheese (2 ounces)
  • 12   ounces sweet or hot bulk Italian sausage
  • 1  8  ounce package fresh mushrooms, quartered
  • 1   medium onion, cut into thin wedges
  • 2   cloves garlic, minced
  • 2   cups purchased tomato-basil pasta sauce
  •  Fresh basil (optional)
Related Video
How to Make Polenta Sausage Bowl

The delicious combination of Italian sausage and dried Italian seasonings add a kick to this nutritious Polenta-Sausage Bowl. The tomatoes, mushrooms, and zucchini within the mix provides an appealing visual array of colors.

Directions
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 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 sausage, mushrooms, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in pasta sauce; heat through. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta on top of 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. Makes 8 servings.

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.

nutrition information

Per Serving: cal. (kcal) 463, Fat, total (g) 26, chol. (mg) 80, sat. fat (g) 14, carb. (g) 33, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 10, pro. (g) 21, vit. A (IU) 1020.4, vit. C (mg) 10.04, Thiamin (mg) 0.24, Riboflavin (mg) 0.35, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.22, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.98, sodium (mg) 1017, Potassium (mg) 329, calcium (mg) 333.19, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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