Prep 45 mins
Cook 30 mins
Recipe comes from Food Network.
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 lbs sweet Italian sausage, removed from casings and crumbled
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1 teaspoon minced garlic
- 1 1⁄2 teaspoons italian seasoning
- 2 cups canned whole tomatoes, with juice, crushed
- 1⁄4 teaspoon fresh ground black pepper
- salt, depending on saltiness of sausage
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1⁄2 cup freshly grated parmesan cheese
- 4 cups milk
- 2 cups chicken stock or 2 cups canned low sodium chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground white pepper
- 1⁄8 teaspoon mace, plus
- 1 pinch mace
- 1 3⁄4 cups polenta or 1 3⁄4 cups fine yellow cornmeal
- 1 cup grated parmesan cheese
- 3 large eggs
- 2 large egg yolks
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a 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 Essence 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 salt and black pepper.
- Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly.
- Pour the prepared 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.
- Polenta Directions:.
- Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat.
- Bring to a boil, stirring occasionally.
- Whisk in the polenta.
- Once the mixture begins to thicken, reduce the heat to medium-low.
- Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes.
- Add the Parmesan and stir to blend.
- Remove from the heat and stir to cool for 3 minutes.
- Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy.
- Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend.
- Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly.
- Continue to stir vigorously for another 2 minutes.
- Reserve for the casserole.