BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Baked Polenta with Sausage and Mushroom Sauce image

Surprisingly easy method for preparing polenta. No standing over the stove stirring for 30 minutes. And, the best part... it turns out perfect every single time. The sauce is fresh and complements the polenta well.

Provided by Candice

Time 55m

Yield 6

Number Of Ingredients 16

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Ingredients

3 ½ cups water
1 cup polenta or yellow cornmeal
3 tablespoons salted butter, melted
3 large cloves garlic, finely chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup freshly grated Parmesan cheese
1 tablespoon olive oil
¼ cup finely chopped onion
1 (10 ounce) package sliced white mushrooms
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
2 cups sliced cooked Italian sausage
½ cup chicken stock
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 32 g, Cholesterol 61.7 mg, Fat 30.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 12.2 g, Sodium 1508.8 mg, Sugar 4.8 g