ITALIAN POLENTA CASSEROLE
Steps:
- In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix 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. 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. 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. 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. Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing
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Awatif Obeid
[email protected]This dish was amazing! I loved the combination of flavors and textures. The polenta was creamy and the sausage was flavorful. The cheese was melted and gooey and the sun-dried tomatoes added a nice tang. I will definitely be making this again.
Trisha Do
[email protected]This casserole was a little bland for my taste. I think I would add more spices next time. The polenta was also a little too soft for my liking.
B J
[email protected]This dish was easy to make and turned out great. I used a pre-cooked sausage to save time, and it turned out great. The polenta was creamy and the cheese was melted and gooey. I will definitely be making this again.
Michael Stone
[email protected]This dish was delicious! The polenta was cooked perfectly and the flavors were amazing. I loved the addition of the mushrooms and spinach.
Selma Sulejmani
[email protected]This casserole was a bit too rich for my taste. The polenta was very creamy and the cheese was very gooey. I think I would use less cheese next time.
Jimbo Wilson
[email protected]This dish was easy to make and turned out great. I used a vegetarian sausage and it was still very flavorful. The polenta was creamy and the cheese was melted and gooey. I will definitely be making this again.
James Mwangi
[email protected]This dish was amazing! I loved the combination of flavors and textures. The polenta was creamy and the sausage was flavorful. The cheese was melted and gooey and the sun-dried tomatoes added a nice tang. I will definitely be making this again.
Lesa Jones
[email protected]This casserole was a little bland for my taste. I think I would add more spices next time. The polenta was also a little too soft for my liking.
ayman hasan
[email protected]This dish was easy to make and so delicious. I used a pre-cooked sausage to save time, and it turned out great. The polenta was creamy and the cheese was melted and gooey. I will definitely be making this again.
roofer buster
[email protected]I'm not usually a fan of polenta, but this casserole changed my mind. The polenta was cooked perfectly and the flavors were amazing. I loved the addition of the sun-dried tomatoes and spinach.
Danais Altagracia
[email protected]This polenta casserole was such a hit with my family! The creamy polenta, flavorful sausage, and gooey cheese were a perfect combination. I especially loved the crispy top. I will definitely be making this again.