Chef Dave's Polenta Casserole

Name: Chef Dave's Polenta Casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/2 lbs sweet Italian sausage, removed from casings and crumbled; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 teaspoon minced garlic; 1 1/2 teaspoons italian seasoning; 2 cups canned whole tomatoes, with juice, crushed; 1/4 teaspoon fresh ground black pepper; salt, depending on saltiness of sausage; 2 tablespoons cold unsalted butter, cut into small pieces; 1/2 cup freshly grated parmesan cheese; 4 cups milk; 2 cups chicken stock or 2 cups canned low sodium chicken broth; 1 teaspoon salt; 1/4 teaspoon fresh ground white pepper; 1/8 teaspoon mace, plus; 1 pinch mace; 1 3/4 cups polenta or 1 3/4 cups fine yellow cornmeal; 1 cup grated parmesan cheese; 3 large eggs; 2 large egg yolks

Submitted by Galley Wench

"Recipe comes from Food Network."

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Ready In:: 1hr 15mins
Ingredients:: 22
Serves:: 8

ingredients

1 tablespoon extra virgin olive oil
1 ¹⁄₂ lbs sweet Italian sausage, removed from casings and crumbled
1 cup chopped onion
1 cup chopped green bell pepper
¹⁄₂ cup chopped red bell pepper
1 teaspoon minced garlic
1 ¹⁄₂ teaspoons italian seasoning
2 cups canned whole tomatoes, with juice, crushed
¹⁄₄ teaspoon fresh ground black pepper
salt, depending on saltiness of sausage
2 tablespoons cold unsalted butter, cut into small pieces
¹⁄₂ cup freshly grated parmesan cheese
Creamy Polenta
4 cups milk
2 cups chicken stock or 2 cups canned low sodium chicken broth
1 teaspoon salt
¹⁄₄ teaspoon fresh ground white pepper
¹⁄₈ teaspoon mace, plus
1 pinch mace
1 ³⁄₄ cups polenta or 1 3/4 cups fine yellow cornmeal
1 cup grated parmesan cheese
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 salt and black pepper.
Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly.
Pour the prepared 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.
Polenta Directions:
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.

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RECIPE SUBMITTED BY

Galley Wench

Oro Valley, Arizona

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"

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