2020 Italian Polenta Casserole

CAL/SERV: 385
YIELDS: 8
PREP TIME: 0 hours 40 mins
COOK TIME: 0 hours 40 mins
TOTAL TIME: 1 hour 20 mins
Ingredients
12 oz. hot Italian turkey sausage
12 oz. meatloaf mix (veal, pork, and beef)
or ground beef chuck
1 jumbo onion
2 clove garlic
1 can whole tomatoes in puree
1 small eggplant
4 c. water
1 can chicken broth
1 1/2 c. cornmeal
1/2 tsp. salt
3/4 c. freshly grated Pecorino Romano or
Parmesan cheese
Directions
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.
1
4/4/2020 Italian Polenta Casserole
https://www.goodhousekeeping.com/food-
recipes/a5625/italian-polenta-casserole-
ghk0308/ 2/2
Tips & Techniques
To reheat after thawing 24 hours:
Conventional oven: Heat, loosely covered,
at 350 degrees F 1 hour; uncover and heat 20
minutes longer.
Microwave oven: Heat, covered, on Low (30
percent) 20 minutes, then on High 18
minutes longer.
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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.
2
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 rst 5
minutes of cooking, whisk vigorously until
smooth (mixture will be lumpy at
rst); whisk 2 more times during
remaining cooking time. Remove from
microwave, whisk in Romano.
3
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 lling over
polenta. Spread remaining polenta around
casserole edge to form a rim.