Polenta Sausage Mozzarella Casserole Recipes

POLENTA SAUSAGE MOZZARELLA CASSEROLE

Steps:

• Cook the onions and sausage in olive oil.
• Heat 3 tablespoons of olive oil in a large 2 to 3 quart saucepan on medium heat. Add the sliced onion and sausage and saute, stirring often, until the meat is browned.
• Add the garlic, salt, pepper, and fennel seeds to the saute pan. Cook, stirring occasionally, for 2 minutes.
• Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.
• Broil the cooked polenta.
• While the sauce is cooking, coat the bottom of a 9x13 inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a tablespoon of oil.
• Add the cooked polenta or slices to the pan. Coat the top of the polenta with a little more olive oil.
• Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10 to 15 minutes.
• Add sauce and mozzarella and broil again.
• Pour sauce over broiled polenta, and then arrange mozarella slices over the top and return the casserole to the broiler.
• Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.