Italian Meats and Poultry Recipes - Sausage-Polenta Casserole

Ingredients                      

• 2 1/2 cups chicken broth

• 3 tablespoons butter or margarine

• 2 cups milk

• 1 1/2 cups quick-cooking polenta mix

• 1 3-ounce package cream cheese, cut up

• 1 cup shredded mozzarella cheese or provolone cheese (4 ounces)

• 1/2 cup finely shredded or grated Parmesan cheese

• 12 ounces bulk Italian sausage

• 1 cup fresh mushrooms, quartered

• 1 medium onion, cut into thin wedges

• 2 cloves garlic, minced

• 2 cups purchased pasta sauce

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Method:

1. Preheat oven to 400°F. Lightly grease a 3-quart rectangular baking dish; set aside. In a large saucepan bring chicken broth and butter to boiling.

2. Meanwhile, stir together milk and dry polenta mix. Add polenta mixture to boiling broth. Cook and stir until bubbly; cook and stir for 3 to 5 minutes more or until very thick. Remove from heat.

3. Stir in cream cheese, 3;4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese until well mixed. Spread two-thirds of the polenta mixture in the prepared baking dish; set aside.

4. In a large skillet cook sausage, mushrooms, onion, and garlic until meat is brown and onion is tender; drain off fat. Stir pasta sauce into sausage mixture in skillet; heat through.

5. Spoon sausage mixture over polenta in dish, spreading evenly. Dollop remaining polenta mixture on top of sauce; sprinkle with the remaining 1/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.

6. Bake, uncovered, about 20 minutes or until heated through and top is lightly golden brown.