Italian sausage casserole with polenta, Italian sausage, tomato sauce and mozzarella cheese.
My dad found this recipe in an issue of Sunset Magazine and it sounded so good he just had to try it.
He even made the polenta from scratch instead of using the store-bought prepared version the original recipe called for. (how cool is that?)
You can substitute turkey sausage for the Italian sausage, or even omit the sausage and use chopped zucchini instead for a vegetarian option.
Here is our slightly modified original version.
Polenta sausage mozzarella casserole
This recipe is for a “sweet” version of this casserole, meaning not spicy. For a savory version, use hot Italian sausage and use red pepper flakes in place of the fennel seeds.
ingredients
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4 tablespoons extra virgin olive oil
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1 28-ounce can crushed tomatoes
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1 tablespoon chopped fresh oregano
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1 yellow onion, chopped
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4 garlic cloves, chopped
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon of fennel seeds
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1 pound sweet Italian sausage (removed from casings)
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2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use a creamy polenta recipe, omit the cream cheese)
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1/2 pound (8 ounces) fresh mozzarella, cut into 1/4-inch slices
method
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Cooking onions and sausage in olive oil:
In a large (2-3 qt) saucepan, heat 3 Tbsp olive oil over medium-high heat. Add the sliced onion and sausage and sauté, stirring frequently, until the meat is browned.
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Add garlic, salt, pepper and fennel seeds:
into the frying pan. Cook for 2 minutes, stirring occasionally.
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Add the tomato, cover the pan, reduce the heat to medium and simmer:
for 20 minutes.
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Grill the cooked polenta:
While the sauce is cooking, brush the bottom of a 9 x 13 inch lasagna or gratin pan (a pan that can withstand the heat of a grill) with 1 tablespoon oil. Add the cooked polenta (or slices) to the pan. Brush the top of the polenta with a little more olive oil. Fry the polenta about 4 inches away from the heating element until golden and crispy, about 10-15 minutes.
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Add sauce, mozzarella, sauté again:
Pour the sauce over the grilled polenta, then top with the mozzarella slices and return the casserole to the grill. Grill until cheese is melted and beginning to brown, about 2 minutes. Allow to cool for a few minutes before serving.
Recipe adapted from a recipe in Sunset Magazine.
