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    You are in: Home / Recipes / Italian Polenta Casserole Recipe
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    Italian Polenta Casserole

    Italian Polenta Casserole. Photo by Julesong

    1/2 Photos of Italian Polenta Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Julesong's Note:

    Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.

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    Ingredients:

    Serves: 8

    Yield:

    cassero ...

    Units: US | Metric

    Directions:

    1. 1
      In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
    2. 2
      To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
    3. 3
      Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
    4. 4
      Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
    5. 5
      Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
    6. 6
      Makes 8 servings (in 2 casserole dishes).
    7. 7
      Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.

    Ratings & Reviews:

    • on May 08, 2010

      55

      This recipe rated five stars with just a couple of adjustments to suit my taste. I added 4-5 TBS of tomato paste to the ragu, use 6 cloves of garlic, added some needed salt, and made the polenta with milk instead of water - a personal preference for the creamier texture. It is a great, filling, and fairly inexpensive dish. Thanks for sharing. I'd recommend a nice chianti with this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2009

      55

      I've made this recipe twice and loved it both times! I drain the meat and saute the onions and garlic in EVOO. I use 5 garlic cloves and cook the polenta on the stovetop using the recipe's measurements. It is a bit labor intensive but it's worth the effort. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Polenta Casserole

    Serving Size: 1 (494 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 352.6
     
    Calories from Fat 154
    43%
    Total Fat 17.1 g
    26%
    Saturated Fat 6.0 g
    30%
    Cholesterol 52.1 mg
    17%
    Sodium 867.3 mg
    36%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.4 g
    17%
    Protein 20.8 g
    41%

    The following items or measurements are not included:

    pecorino romano cheese

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