Page 56 - One-Dish Meals

Polenta and Sausage Casserole

Layers of creamy polenta, two cheeses, and a sausage-tomato sauce
makes this a terrific casserole for a potluck party, buffet, or brunch.
The tomato-sausage sauce is also terrific on its own, served over pasta.
P R E P 1 hour B A K E 35 minutes M A K E S 8 main-dish servings

8 ounces sweet Italian-sausage links, 2 cups yellow cornmeal
casings removed 1
1 can (14 ⁄2 ounces) chicken broth or
3
8 ounces hot Italian-sausage links, 1 ⁄4 cups Chicken Broth (page 9)
casings removed 3 ⁄4 teaspoon salt
1 tablespoon olive oil 1
4 ⁄2 cups boiling water
1 large onion (12 ounces), chopped 1 ⁄2 cup freshly grated Parmesan
1 large stalk celery, chopped cheese
1 carrot, peeled and chopped 8 ounces Fontina or mozzarella
cheese, shredded (2 cups)
1 can (28 ounces) plum tomatoes
in puree

1. Prepare tomato-sausage sauce: In nonreactive 5-quart Dutch oven,
cook sweet and hot sausage 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.

2. Add oil to Dutch oven. Add onion, celery, and carrot and cook over
medium-high heat until browned. Stir in sausage and tomatoes with their
puree, breaking up tomatoes with side of spoon. Heat to boiling over high
heat. Reduce heat; cover Dutch oven and simmer 10 minutes. Remove
cover and simmer 10 minutes longer.

3. Preheat oven to 350°F. Prepare polenta: In 4-quart saucepan with wire
whisk, mix cornmeal, broth, and salt. Over medium-high heat, add boil-
ing water and cook, whisking constantly, until mixture has thickened,
about 5 minutes. Whisk in Parmesan.
4. Grease 13" by 9" baking dish. Evenly spread half of polenta mixture in
baking dish; top with half of tomato-sausage sauce, then half of Fontina.
Repeat with remaining polenta mixture and sauce.

56 Casseroles & Oven Dishes