Polenta Casserole
Polenta Casserole
You can also serve this hearty ragu over pasta.
Ingrediënten
- 12 ounces hot italian turkey sausage casings removed
- 12 ounces meat loaf mix veal, pork, and beef or ground beef chuck
- 1 jumbo onion 1 pound, chopped
- 2 garlic cloves finely chopped
- 1 can 28 ounces tomatoes in puree
- 1 small eggplant 1 to 1¼ pounds, cut into ½-inch pieces
- 4 cups water
- 1 can 14½ ounces chicken broth
- 1½ cups cornmeal
- ½ teaspoon salt
- ¾ cup freshly grated pecorino- romano or parmesan cheese
Instructies
- In 5- to 6-quart Dutch oven, cook sausage and meat loaf mix over medium-high heat 5 to 6 minutes or until browned, stirring and breaking up meat with spoon.
- With slotted spoon, transfer meat to medium bowl.
- To same pan, add onion; cook over medium heat 8 to 10 minutes or until tender.
- Stir in garlic; cook 30 seconds.
- Add tomatoes with their puree; heat to boiling over high heat, breaking up tomatoes with spoon.
- Reduce heat to medium-low; simmer, uncovered, 10 minutes.
- Add eggplant and meat; cover and cook 5 minutes over medium heat.
- Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400°F.
- In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt.
- Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick.
- After first 5 minutes of cooking, whisk vigorously until smooth; whisk two more times during remaining cooking time, then whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1½-quart shallow casseroles.
- Spread polenta over bottom and up sides of casseroles.
- Spoon filling over polenta.
- Spread remaining polenta around casserole edge to form a rim.
- Bake one casserole 30 minutes until hot.
- Freeze second casserole.
Nutritional Information
Calories: 385 kcal
