Italian Polenta Casserole

May 10, 2023May 10, 20230 4
Italian Polenta Casserole for a hearty and satisfying dinner
in Main

Prep

20 min

Cook

1 hr 30 min

Ready In

1 hr 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

12 ounces bulk hot Italian sausage ( or links removed from casings )
12 ounces lean ground beef
16 ounces chopped onions
4 garlic cloves , finely chopped ( or more to taste )
1 can whole tomatoes in puree
1 eggplant , cut into 1/2-inch pieces
4 cups water
1 3/4 cups chicken broth
1 1/2 cups cornmeal
1/2 teaspoon salt
3/4 cup freshly grated pecorino romano cheese or 3/4 cup parmesan cheese , plus
freshly grated pecorino romano cheese ( for topping ) or 3/4 cup parmesan cheese ( for topping )

Nutrision Information

Servings Per Recipe
8
Calories
515
Sugar
7g
Fat
30g
Italian Polenta Casserole is a classic Italian comfort food that is loved by many. The combination of eggplant, sausage, and beef in this recipe creates a hearty and filling dish that is perfect for a cold evening. The creamy texture of the polenta combined with the rich tomato sauce and melted cheese make this casserole irresistible. This casserole is perfect for meal prepping and can easily be reheated for a quick and easy meal during the week. Overall, this Italian Polenta Casserole is a crowd-pleaser that will leave you feeling satisfied and content.

Instructions

1.In a large skillet, cook the Italian sausage and ground beef over medium heat until browned, breaking up any large clumps with a wooden spoon.
2.Add the onions and garlic to the skillet and cook until softened.
3.Stir in the can of whole tomatoes with their puree, eggplant, water, and chicken broth. Bring the mixture to a boil then reduce heat to medium-low and let it simmer for about 45 minutes, stirring occasionally.
4.After 45 minutes, slowly stir in the cornmeal and salt. Continue to cook and stir the mixture until thickened, about 15-20 minutes.
5.Remove the skillet from heat and stir in the grated pecorino romano or parmesan cheese until well combined.
6.Preheat the oven to 375°F. Grease a 9x13 inch baking dish with cooking spray.
7.Pour the polenta mixture into the prepared baking dish and smooth out the top. Sprinkle with more grated cheese.
8.Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
9.Let cool for a few minutes before serving.

PROS

This casserole is filling and satisfying, perfect for a cold evening.

The combination of eggplant, sausage, and beef makes for a flavorful and hearty dish.

Leftovers can be easily reheated for a quick and easy meal the next day.

CONS

This casserole is fairly high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

Some may find the texture of polenta to be too mushy or grainy for their liking.

HEALTH & BENEFITS

The eggplant in this recipe is a great source of fiber, vitamins, and minerals. It is also low in calories and can help support healthy digestion.
The peppers in this recipe are high in vitamin C, which supports immune health and can help the body absorb iron from other foods.

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