Chef Dave's Polenta Casserole

TOTAL TIME: 1 hr 35 min
Prep: 45 min
Inactive Prep: --
Cook: 50 min
 
YIELD: makes 8 servings
LEVEL: Intermediate

ingredients

CREAMY POLENTA:
  • 4 cups milk
  • 2 cups chicken stock, or canned low-sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon plus a pinch of mace
  • 1 3/4 cups polenta or fine yellow cornmeal
  • 1 cup grated Parmesan
  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds sweet Italian sausage, removed from casings and crumbled
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
  • 2 cups canned whole tomatoes with their juice, crushed
  • 1/4 teaspoon freshly ground black pepper
  • Salt, depending on saltiness of sausage
  • Creamy Polenta, recipe follows
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup freshly grated Parmesan
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 350 degrees F.

      Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes.

      Transfer the sausage to a paper towel-lined plate.

      Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. Add the garlic and Italian Essence and cook for another 2 minutes.

      Return the sausage to the pan, stir to mix, and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt.

      Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly. Pour the polenta on top, spreading it evenly with a rubber spatula.

      Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.

      Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat. Bring to a boil, stirring occasionally. Whisk in the polenta. Once the mixture begins to thicken, reduce the heat to medium-low. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. Add the Parmesan and stir to blend. Remove from the heat and stir to cool for 3 minutes.

      Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy.

      Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend. Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly. Continue to stir vigorously for another 2 minutes. Reserve for the casserole.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Carnival Eats

      Get Cooking Channel on your TV.