Prep 10 mins Bake 18 mins Cook 30 mins Eat 30 mins
The meals we made at our 30-Minute Meals Cooking Class are some of my very favorites…some I’ve been making since I worked for McCall’s Magazine many years ago. The Polenta with the Tomato-Sausage sauce is adapted from an old McCall’s recipe.
The team of Sara, Mike and Marty did an amazing job of pulling this one together in record time. The Baked polenta is creamy and cheesy, yet firm. This is Italian comfort food at its best. Yum!!
To make this meal in 30 minutes, multi-task by beginning both the polenta and the sauce at the same time. Have cans of tomatoes open and ready to add to the sauce mixture when needed. The polenta will require all hands during the mixing of the cornmeal into the liquid. Serve a green vegetable such as broccoli on the side of this dish to complete your meal.
Servings: 6 345 Calories per serving
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 1/4 tsp white pepper
- 1 cup cornmeal
- 4 oz Mozzarella Cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 Tbs olive oil
- 2 Italian sausages, casings removed
- 8 oz mushrooms, sliced
- 1 15 oz can diced tomatoes with basil, garlic & oregano
- 1 8 oz. can tomato sauce
- 1 dash each seasonings: salt, pepper, fennel seed, basil, oregano (all optional – but all delicious!)
1. Make Polenta: Preheat oven to 350°. Grease a 9-inch round or 8×8 baking pan. In a large saucepan over high heat, add chicken broth, milk and pepper. Bring the mixture to boiling. Reduce heat to medium, then very gradually add the cornmeal while whisking constantly. Once mixture is combined, reduce heat to low and continue whisking until mixture is thick and creamy, about 10 minutes. Remove from heat, stir in mozzarella and Parmesan cheeses and add chopped parsley or oregano. Pour the polenta batter into the prepared pan, smooth top. Bake in 350° oven for 18 to 20 minutes.
2. While chicken broth and milk are coming to a boil, prepare Tomato-Sausage sauce. Heat 1 T olive oil in skillet on medium heat. Remove Italian Sausage from casing and cook sausage and mushrooms in skillet, breaking up the meat as it browns. Once the meat has browned and mushrooms are tender, add tomato sauces. Initially cook on medium heat until sauce is heated through, then turn to a simmer and cover. Season mixture as you prefer with salt, pepper, fennel seed, basil, oregano.
3. To serve, cut the polenta into wedges or squares. Serve Tomato-Sausage sauce over the polenta on a plate.