Sausage and Polenta Casserole
serves 6 to 8
NOTE: This casserole is very rich. It produces a "soft" polenta
pie that does not slice well but should be spooned onto a plate.
The polenta for the "crust" does not need to be fully cooked-it
should remain soft enough to spread into a baking dish. Once the
polenta is removed from the heat it will start to stiffen, so work
quickly. If the polenta for the top "crust" stiffens too much as
you make the bottom layer and spoon in the filling, stir in a small
amount of hot water to achieve a more fluid
consistency.
Filling
2 tablespoons extra-virgin olive oil
1 medium garlic clove, minced
1/2 pound sweet Italian sausage, removed from casings
1/4 cup minced fresh parsley leaves
Salt
1 can (28 ounces) whole tomatoes packed in juice, drained (reserve juice) and chopped
Crust
2 tablespoons butter, plus extra for greasing baking dish
1 teaspoon salt
1 cup chicken stock or low-sodium canned broth
11/2 cups yellow cornmeal
2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. For the filling: Heat oil in a heavy 12-inch skillet over medium heat; add the garlic and sauté until fragrant, about 1 minute. Add sausage, parsley and 1/2 teaspoon salt; crumble sausage with edge of wooden spoon to break it apart into tiny pieces. Cook, continuing to crumble sausage, just until it loses its raw color but has not browned, about 3 minutes.
2. Add tomatoes and their juice and bring to a simmer; simmer until sauce begins to thicken, about 20 minutes. Adjust seasonings with extra salt to taste.
3. Preheat oven to 400 degrees. Butter 13 x 9-inch baking dish.
4. For the crust: Melt butter in large saucepan. Add 3 cups water and salt and bring to a boil. Mix chicken stock with 1 cup cold water in large measuring cup. Place cornmeal in medium bowl and slowly stir chicken stock mixture into cornmeal. Mix moistened cornmeal mixture into boiling water, stirring frequently over low heat until thickened, 15 to 18 minutes.
5. Assemble casserole according to figures 19, 20 and 21. Bake until topping becomes golden brown and filling is bubbling, 30-40 minutes. Let casserole cool and solidify for 10 minutes before serving.
VARIATION:
Beef and Polenta Casserole
Follow Master Recipe, replacing sausage with 1/2 pound ground beef chuck.