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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Polenta makes a tasty base for sausage in a tomato sauce in this casserole. Ingredients:
1-1/4 cups yellow cornmeal |
1/2 teaspoon salt |
4 cups boiling water |
1/4 cup grated parmesan cheese |
1/2 pound johnsonville® mild ground italian sausage |
1/2 pound johnsonville® hot italian sausage links |
1 teaspoon olive oil |
1 jar (24 ounces) garden-style spaghetti sauce |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese.
2. Spread polenta into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through.
3. Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 8 servings.
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