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Photo Credit: Elizabeth Newman

Sausage & Pepper Polenta Bake

Similar to lasagna but a little less expected (and gluten-free, to boot!), this warming casserole is an all-around crowd-pleaser full of familiar flavors and colors. This is a good make-ahead candidate, as the polenta layers must cool and set before the dish is baked.
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Sausage & Pepper Polenta Bake

Category

Main Course Side Dish

Prep Time

10 minutes

Cook Time

75 minutes

Calories

902

Author:

Giada De Laurentiis

Image of Sausage & Pepper Polenta Bake

Ingredients

  • 2 tablespoons extra-virgin olive oil (plus 2 teaspoons for the pan)
  • 1 pound sweet or spicy Italian sausage (casings removed)
  • 1 onion (peeled, halved, and sliced)
  • 3 bell peppers (seeded and sliced)
  • ½ teaspoon kosher salt
  • 1 teaspoon chopped fresh oregano
  • 3 cups milk
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 16 ounces quick-cook polenta
  • 8 tablespoons butter (at room temperature)
  • 3 cups freshly grated Parmesan cheese
  • 1 cup jarred marinara sauce (plus more for serving)
  • 2 cups grated aged provolone

Instructions

  1. Oil a 9 x 13-inch baking dish. Heat a large skillet over medium-high heat. Add the oil and heat an additional 30 seconds. Add the sausage to the pan and cook, stirring often with a wooden spoon and breaking the sausage into 1-inch pieces, until the sausage pieces are beginning to brown, about 3 minutes.
  2. Add the onion, peppers, salt, and oregano to the pan and stir to combine. Cover the pan with a lid and cook for 5 minutes, stirring occasionally until the peppers and onions just begin to soften and the flavors have married. Set aside to cool slightly.
  3. In a large saucepan combine the milk, chicken broth, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium and whisk in the polenta, stirring until smooth. Switch to a wooden spoon and cook for about 5 minutes, stirring often. Remove from the heat and stir in the butter and cheese.
  4. Pour half of the polenta into the prepared pan and spread evenly. Ladle ½ cup of the marinara over the polenta and top with half of the sausage mixture. Sprinkle with 1 cup of the provolone. Repeat with the remaining
  5. polenta, sauce, sausage mixture, and cheese. Allow to cool. Cover and refrigerate until ready to bake, at least 20 minutes or up to 2 or 3 days.
  6. Preheat the oven to 400°F. Place a piece of parchment paper over the casserole then cover the dish tightly with aluminum foil. Bake for 30 minutes, then remove the foil and parchment and cook an additional 25 minutes, or until the cheese is melted and browning and the edges are bubbling. Allow the casserole to cool for 15 minutes before slicing and serving with more sauce, if desired.

Nutrition

Nutrition

per serving
Calories
902
Amount/Serving % Daily Value
Carbs
58 grams
Protein
40 grams
Fat
56 grams
Saturated Fat
28 grams
Cholesterol
138 milligrams
Sodium
2338 milligrams
Fiber
3 grams
Sugar
9 grams
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gluten free
nut free

2 reviews & comments

  • Author's avatar image
    Debbie Moulton

    I will stick with my 4 star rating for good flavors. Too much polenta (very rich polenta) and too little sausage, in my opinion. My husband didn't like it at all. :(

  • Author's avatar image
    Debbie Moulton
    ★★★★★
    ★★★★★

    I will give this a 4 star rating, so far. I just finished making it and it's resting prior to baking for dinner tonight. I think the recipe needs clarification on the amount of polenta. I used 16oz of quick cook polenta to the 6 cups of liquid (milk/stock) plus the butter and the cheese and it was FIRM. There was no pouring it into the pan. It did not need to set up, because it was already set up. Is that the correct amount? I'm sure this will taste delicious and it makes a full 3 QT Rectangular baker. I will add to my review after dinner tonight!

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