Recipe courtesy of Emeril Lagasse

Chef Dave's Polenta Casserole

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 45 min
  • Cook: 50 min
  • Yield: makes 8 servings
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Ingredients

Creamy Polenta:

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Transfer the sausage to a paper towel-lined plate.
  4. 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.
  5. 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.
  6. 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.
  7. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.

Creamy Polenta:

  1. 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.
  2. Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy.
  3. 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.

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