Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup yellow cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Special equipment needed:
- 9x13 inch baking dish
- Large pot
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook sausage over medium heat until browned and cooked through, about 8 minutes. Drain fat and transfer sausage to a bowl.
3. In the same skillet, sauté onion, garlic, and bell peppers until softened, about 5 minutes.
4. Add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. In a large pot, bring water and salt to a boil. Gradually whisk in cornmeal and reduce heat to low. Cook, stirring frequently, until polenta is thick and creamy, about 20 minutes.
6. Stir in Parmesan cheese and butter until melted and smooth.
7. Spread half of the polenta in the bottom of the baking dish. Top with half of the sausage mixture. Repeat layers with remaining polenta and sausage mixture.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown.
9. Let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 425
- Fat: 25g
- Carbohydrates: 28g
- Protein: 22g
- Fiber: 3g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of Italian sausage.
- Any color bell pepper can be used.
- Fresh herbs can be used instead of dried.
Variations:
- Add sliced mushrooms to the sausage mixture.
- Use different types of cheese, such as mozzarella or cheddar.
Tips and tricks:
- Make sure to whisk the cornmeal into the water gradually to prevent lumps.
- Use a non-stick skillet to prevent sticking.
- Let the casserole cool for a few minutes before serving to prevent it from falling apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread.
Garnishes:
- Fresh parsley or basil.
Pairings:
- Red wine, such as Chianti.
Suggested side dishes:
- Garlic bread
- Side salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the casserole is too dry, add more crushed tomatoes or tomato sauce.
Food safety advice:
- Make sure to cook the sausage thoroughly to prevent foodborne illness.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Italian