Baked Polenta with Sausage and Tomato-Pepper Sauce

  • Patten Posted: 10/19/10
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    i made quite a few changes to this - used turkey sausage and skim mozzarella. couldn't find pre-made polenta so i bought an instant package and threw it in the freezer for 20 minutes so i could cut it. i think i could have just poured it directly in the pan, though. dirtied lots of pans, but may have it again.

  • Buklbny Posted: 12/22/08
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    This was REALLY great! I added double the peppers and onions, and triple the fresh oregano. I think it would have been a little bland if I didn't do that. I also used the Italian herb polenta. My ONE problem was that it took 4-5 times as long to broil, both the polenta and the cheese at the end than the recipe specified. I may just have a crummy broiler, but it is something to be prepared for. After broiling the polenta, I also emptied out a bunch of the olive oil before pouring the sauce over the top, as it seemed pretty oily in the bottom of the pan.

  • HeatherCordes Posted: 08/11/09
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    This is really yummy. A little different than your usual casserole. Very easy.

  • lizpas Posted: 01/13/10
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    This dish is delish. It makes you feel warm and satisfied. Very, very good recipe

  • lindatiki Posted: 03/26/09
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    Lots of flavor for the moderate amount of work involved. I also used the Italian herb polenta. Kids would have preferred it with pasta in the bottom instead of polenta, which is to be expected for their age, but husband and I both liked it a lot. Will make again.

  • CarlaB1 Posted: 09/29/09
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    This recipe is a winner. I have made it several times with both prepared polenta and homemade polenta. I prefer the prepared. Although I have used several types of Italian sausages, I prefer Trader Joe's turkey andouille sausage. It is very flavorful and has a bit of a bite. I have also used the simple tasty sauce in other recipes calling for an Italian sauce.

  • CookinVT Posted: 11/09/09
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    Followed the recipe exactly, and it was delicious. My thirteen year old had 3 helpings, and once I convinced my BF that the polenta was not eggplant, he went back for more too. The sauce made it, I was eating it with a spoon out of the pot. Used the portugese sausage I meant to make soup with, and it was a great smoky/spicy addition.

  • ljclemons Posted: 05/25/10
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    I make this recipe spicier because we like it that way. I use very good quality link sausage and split the casings to remove sausage. I also broil polenta on both sides. It is a real hit and it is excellent leftover.

  • jater44 Posted: 12/02/09
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    When my husband said "It's very good" I knew we had a winner. He RARELY says anything other than "It's okay." This is a wonderfully tantilizing dish. A great one-dish meal for weeknights, pot-lucks, and for mother with a new baby.

  • bowerjmn Posted: 10/12/10
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    My husband and I both really like this recipe; I've made it many times with no changes. Last time, my store was out of prepared polenta tubes. Instead, I bought a box of instant polenta (I forget the size, but you mixed it with 4.5 cups of water, so it ended up being about the called-for amount.) I brought the water to a rapid boil and slowly poured in the polenta, constantly stirring for just 1 minute, as the box instructed. Then I poured it into my olive-oiled pan, and put it into the fridge, where it firmed up. (I did this part the night before, but I bet you wouldn't really even have to wait--it thickens and firms fast.) While the sauce was cooking, I brushed on some olive oil, and then broiled as directed. Compared to the prepared tubes, I found the instant polenta to be easier (no slicing and coating in oil), better for the final product (it gave an even bed of polenta, unlike the rounds--my husband really liked that part), and it was definitely cheaper. (~$2.50 for the box, as opposed to ~$9-11 for the two tubes.) In the future, I will always do it this way. I serve it with Italian bread and a green salad. Usually it's just for us, but I've also made it for visiting extended family.

  • shayne12 Posted: 09/01/10
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    A family favorite.

  • montcocook Posted: 11/16/10
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    Crowd pleaser! Makes the kitchen smell great! I do half zucchini and half sausage.

  • simpson307 Posted: 03/21/11
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    Love this! My dad grew up on polenta and loves it. I enjoy finding new ways to use it. When dad visits we almost always have this. So good. So easy. Just follow the recipe.

  • Prouty1947 Posted: 02/18/11
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    Wonderful! Very tasty and thanks for the tip on the Polunta Mix. It works great and is alot less expensive.

  • pandaa Posted: 05/09/11
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    This dish is delicious. I made it for ten people yesterday and they all absolutely loved it and wanted the recipe. Be sure not to get too much oil on the polenta. I would just spray the polenta with cooking oil instead of dipping the rounds in oil. Also critical is broiling the polenta very close to the heating element, otherwise it just doesn't get crisp enough. And as one reviewer wrote below - broil both sides (10 minutes on each side). I also bought ground sausage outside of the casing...this made it much easier! The last thing anyone wants to do is pull sausage out of its casing. And finally, for my family, more mozzerella is needed than 8 ounces! Yum. Will make again!

  • maccheese Posted: 05/19/11
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    I made this with Turkey sausage and only 24oz polenta. My hubby enjoyed it and will definitely make again.

  • MaryJJ Posted: 05/23/12
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    This was quite good. We'll be using a lower fat meat next time but it sure tasted good. I think next time we'll add more peppers for more veggies. I bought bulk polenta corn meal instead and it was much cheaper than the tubes of prepared polenta. A little more work but it'll be fresher.

  • mlr8575 Posted: 07/18/12
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    I made this using chopped up Italian Style smart sausage (a lower calorie vegetarian sausage) and shredded cheese. I used about half a cup of reduced fat shredded cheddar and half a cup of mozzerella... Aside from that I didn't make any major changes to the recipe except that I cut it in half. I did have a lot of trouble getting my polenta rounds to crisp up. They never got brown and crispy and I broiled them probably three times as long as it said. Finally just gave up and poured the sauce on. It was still amazing and I bet I saved at least 100 calories per serving with my adjustments.

  • anonymous12 Posted: 02/14/13
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    This recipe is amazing!! I loved it and can't wait to make it again. I had never used prepared polenta before. It was very easy to do. Just had to ask where to find it in the market. Only change I made to the recipe was that I doubled the red chili flakes because I used a sweet pork Italian sausage and I like things a little spicier than recipes normally call out.

  • 1CouplesKitchen Posted: 01/29/13
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    This was a delicious, hearty meal. We made our own Polenta using a super simple Giada De Laurentiis recipe and added in garlic powder and Parmesan to that. Also, instead of using the 5 1/2 tbsp of oil and broiling them, it is much easier to use a non-stick pan and a tiny bit of butter and just brown them up in the pan (making sure to flip, so both sides get that crunch). I also added garlic powder and a tiny bit of sugar to the tomato sauce. We used a venison sausage and didn't have to worry about removing casings, which saved time. You can read our whole review at One Couple's Kitchen!

  • cswalsh Posted: 02/03/13
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    Great dish and super easy. I prepared it just as written and it was a hit with us as well as our 7 and 4 year old. The only thing I added was fresh basil on top when I took it out of the oven. I am hoping the leftovers will be good as well. This was a nice change from the usual pasta bake.

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