Chef Dave's Polenta Casserole

Name: Chef Dave's Polenta Casserole
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: makes 8 servings
Cuisine: italian
Ingredients: 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; 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

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Level: Intermediate
Total: 1 hr 35 min

Prep: 45 min
Cook: 50 min

Yield: makes 8 servings

Level: Intermediate
Total: 1 hr 35 min

Prep: 45 min
Cook: 50 min

Yield: makes 8 servings

Ingredients

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

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

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.

Creamy Polenta:

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.