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Cheesy Stuffed Polenta with Sausage & Tomato-Basil Sauce

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Cheesy Stuffed Polenta with Sausage & Tomato-Basil Sauce image
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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
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DIRECTIONS
  1. Coat a 9" x 13" baking dish with olive oil.
  2. 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. 
  3. 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.
  4. Once ready to cook, preheat oven to 350˚F. 
  5. Bake uncovered for about 30 minutes, until polenta begins to brown. Remove from heat. Allow to cool for 10 minutes.
  6. Cut into squares and serve warm topped with sauce, crumbled Italian sausage, grated Parmesan and fresh chopped basil leaves.