1. Preheat the oven to 350 degrees F. 2. Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes. 3. Transfer the sausage to a paper towel-lined plate. 4. Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. 5. Add the garlic and Italian Essence and cook for another 2 minutes. 6. Return the sausage to the pan, stir to mix, and cook for another minute. 7. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. 8. Season with salt and black pepper. 9. Pour the sausage mixture into a 9 by 13-inch baking dish, distributing it evenly. 10. Pour the prepared polenta on top, spreading it evenly with a rubber spatula. 11. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes. 12. Polenta Directions: 13. Combine the milk, chicken stock, salt, white pepper, and mace in a large pot over high heat. 14. Bring to a boil, stirring occasionally. 15. Whisk in the polenta. 16. Once the mixture begins to thicken, reduce the heat to medium-low. 17. Cook until the polenta is tender, stirring constantly with a wooden spoon and scraping down the sides of the pot, about 10 minutes. 18. Add the Parmesan and stir to blend. 19. Remove from the heat and stir to cool for 3 minutes. 20. Meanwhile, combine the eggs and egg yolks in a medium bowl and whisk until frothy. 21. Add 1/2 cup of the polenta to the eggs (to temper) and whisk to blend. 22. Gradually add the egg mixture to the rest of the polenta (in about 3 additions), stirring constantly. 23. Continue to stir vigorously for another 2 minutes. 24. Reserve for the casserole. ---------------------------------------------------------------------------
Nutrition
Ingredients
