Polenta Sausage Bake

Polenta Sausage Bake

A real warm winter dinner.  This dish will have your mouth watering and your body feeling cozy with the delicious flavors of melted cheese and sausage with the added bonus of healthy greens and polenta.  A new version of comfort food for the family.

2 cups polenta

6 cups water (or per directions on your polenta package)

1 lb Italian sausage, cut into one inch sections

1 Tbsp Extra Virgin Olive Oil

1 small onion, diced

2/3 cup beef stock (broth)

1 Tbsp chopped rosemary (fresh)

2 Tbsp chopped sage (fresh)

8 oz shredded fontina cheese

4 oz shredded mozzarella cheese

1 cup shredded Parmesan cheeses

1 bunch broccolini (use rapini or broccoli rabe if that is what is available by you), trimmed and use only the upper portions leaving a bit of stem

Make the Polenta:

Bring 6 cups of salted water to a rolling boil.  Slowly sprinkle in the polenta while whisking constantly to prevent lumps.  Cook, stirring constantly with a wooden spoon, for 45 minutes over low heat.  Transfer from the pan to a wooden cutting board into a mound and allow to cool and set.  (If you are using quick-cook polenta cook to package instructions.

Make the Sausage:

Slice the sausage into approximately 1 inch slices.  Heat the olive oil in a pan and saute the sausage until browned.  Add the onion and cook until just softened (about 5 minutes).  Add the sauce and half of the chopped herbs.

Preheat oven to 350 degrees.

Cut the polenta into 1/2 inch cubes.  Arrange a layer of polenta in a prepared baking dish.  Add half the sausage mixture and half the cheese.  Cover with another layer of polenta and continue layering sausage and cheese.  Sprinkle with remaining herbs and press into the casserole the broccolini.  Bake in preheated oven for approximately 40 minutes until cheese is bubbling and lightly browned.  Serve warm.