POSTED July 26, 2016

Cheesy Stuffed Polenta with Sausage & Tomato-Basil Sauce

Northern Italy’s famed hearty cornmeal dish—polenta—makes for a delicious presentation in this layered Italian recipe. Loaded with mozzarella and provolone, then topped with Italian sausage, our tasty Tomato-Basil pasta sauce and fresh basil, this is one dinner idea you’ll need to add to your recipe box!

SERVES: 4 - 6
LEVEL: Easy Weeknight

INGREDIENTS

DeLallo Pure Olive Oil, for greasing
1 (9.2-ounce) box DeLallo Polenta
4 tablespoons butter
1/2 cup DeLallo Grated Parmesan, plus more for serving
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone cheese
1 (25.25-ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Pasta Sauce, warmed
1 pound loose Italian sausage, cooked
1/4 cup chopped basil leaves

DIRECTIONS

Coat a 9" x 13" baking dish with olive oil.
Bring 4 1/2 cups of salted water to a rapid boil. Remove from heat. Add the polenta, pouring slowly and stirring until mixture is thickened, about 1 minute. Mix in butter and Parmesan cheese until fully incorporated.
Pour 1/2 of cooked polenta into greased pan. Gently form by pressing the polenta into the pan. Sprinkle evenly with shredded cheeses. Pour the remaining polenta overtop to cover. To set, allow polenta to cool, then cover and chill for about 2 hours, up to 24 hours, in refrigerator.
Once ready to cook, preheat oven to 350˚F.
Bake uncovered for about 30 minutes, until polenta begins to brown. Remove from heat. Allow to cool for 10 minutes.
Cut into squares and serve warm topped with sauce, crumbled Italian sausage, grated Parmesan and fresh chopped basil leaves.

Cheesy Stuffed Polenta with Sausage & Tomato-Basil Sauce

Related Recipes

DeLallo Grated Parmesan Cheese 8 oz.

DeLallo Pure Olive Oil 16.9 oz.

DeLallo Instant Polenta 9.2 oz.

DeLallo Pomodoro Fresco Tomato-Basil Sauce 25.25 oz.