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Sausage Polenta Bake

Polenta makes a tasty base for sausage in a tomato sauce in this casserole.
  • Total Time
    Prep: 5 min. Bake: 35 min. + standing
  • Makes
    8 servings


  • 1-1/4 cups yellow cornmeal
  • 1/2 teaspoon salt
  • 4 cups boiling water
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound bulk sweet Italian sausage
  • 1/2 pound bulk hot Italian sausage
  • 1 teaspoon olive oil
  • 1 jar (24 ounces) garden-style spaghetti sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese


  • In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese.
  • Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through.
  • Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts
1 each: 311 calories, 16g fat (6g saturated fat), 44mg cholesterol, 887mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 14g protein.

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