This baked polenta with sausage and cheese comes together with ease and can be made ahead of time with store-bought or freshly made polenta.
Baked Polenta with Sausage and Cheese
- Quick Glance
- 30 M
- 1 H, 50 M
- Serves 4 to 5
Cook the polenta according to the package directions.
Transfer the polenta to a wooden cutting board or baking sheet lined with parchment paper and spread it 1/2 inch thickness. Let cool until set, at least 45 minutes.
Preheat the oven to 350°F (177°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large skillet over medium heat, warm the oil. Add the sausages and cook until browned, 5 to 10 minutes.
Add the onion and cook until softened, about 5 minutes. Stir in the stock or broth, half the chopped herbs, and salt and pepper to taste. Remove from the heat.
Cut the polenta into slices about 1/2 inch (12 mm) thick. Arrange a layer of polenta in the prepared baking dish. Cover the polenta with half the sausage mixture, half the Taleggio, and half the Parmesan. Repeat with the remaining polenta, sausage mixture, Taleggio, and Parmesan. Sprinkle with the remaining herbs. If desired, top with 1 to 2 tablespoons butter cut into small pieces.
Bake until brown and bubbling, about 40 minutes. Serve warm.
Recipe Testers' Reviews
What an easy, perfect-to-make-ahead recipe for a weeknight. I didn’t go through the trouble of making my own polenta so I bought one from the store which really simplified my life as all I had to do was slice it and place it in the Pyrex.
Though I used turkey sweet Italian sausage, I think there isn’t much need for the oil or perhaps just 1/2 tablespoon instead of 1. Also, I used 4 tablespoons of butter, but am wondering if I could totally forego the butter as the fat in the sausages and cheeses as well as the stock are enough to keep it all nice and juicy.
The end result was loved by all. A very filling dish which would serve up to 5. I will be redoing this one again.
This creamy, cheesy casserole makes for satisfying comfort food. We enjoyed it. The sausage added a little extra Italian punch and it smelled wonderful coming out of the oven.
My polenta sat for 45 minutes while I did other things before I cut it and it was just right. It had dried out a little and was solid, firm, and easy to cut.
The Taleggio was way too soft to grate, so I chopped it. I added about 2 tablespoons butter to the top of the casserole.
The liquid wasn’t as evenly distributed over the polenta as it could have been, but that was easily remedied by mashing things together on the plate. A solid and hearty meal though a bit time-consuming to prepare.