Easy Polenta Casserole

 

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Thank-You to Ragu for sponsoring today’s post.   #simmeredintradition

When Ragu asked me to create a recipe with specific ingredients, I got excited.   I love all those contest cooking shows.  I was asked to create a recipe using 4 of the following ingredients

Italian sausage, black beans, garbanzo beans, eggs, Feta cheese, goat cheese, breadcrumbs, arugula, cilantro, pine nuts, bacon, shrimp, polenta, pasta, corn tortillas, cauliflower, spaghetti squash, and avocado.

What would you make with those ingredients?  If you have any fun ideas, you should enter the #Simmeredintradition contest at food.com  Click here for the contest details.

When presented with the above ingredients, I decided to make polenta casserole.

The four ingredients I chose for this dish were polenta, arugula, Italian sausage and goat cheese.

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My mom, whose family is Northern Italian makes polenta all the time.   You can buy an expensive roll of polenta at the store, or you can make your own polenta in just a few minutes.

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Polenta is a cheap and easy way to enjoy all of your favorite Italian flavors if you are gluten-free.

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I topped my polenta casserole with Chunky garden combination Ragu.   I chose it because Polenta is a rustic dish.

 

Easy Polenta Casserole 

For the Polenta

1 cup of cornmeal – white or yellow 

4 cups of water- You can also use milk for creamier polenta 

1 teaspoon of salt 

1/2 pound of Italian sausage

2 cups of chopped arugula

1/2 a log of goat cheese- or more if you prefer

1 jar of Ragu

Method: In a saucepan, heat 4 cups of water.  Once the water has started to boil, SLOWLY add the cup of polenta, while whisking.  It is very important to add the polenta slowly, and to keep whisking, otherwise, the polenta will clump up.   Stir for 1 -2 minutes after polenta has thickened.  Transfer the polenta directly onto a baking sheet.  Let the polenta cool for 20 minutes before cutting into rounds.

Cook the Italian sausage and the arugula together in sauce pan.

Assemble the Casserole: In a small baking dish, assemble the polenta rounds. add the cooked italian sausage and the cooked down arugula.  cut up the coat cheese and arrange it as well.   Top the casserole with the pasta sauce and bake in the oven at 350 degrees for 15 minutes or until sauce starts to bubble

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This was seriously so good!  I don’t know why I don’t make polenta more, it’s so easy!

Check out food.com’s cooking contest!  What dish will you make?

This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.

DIY Polenta Casserole

 

4 Comments

  1. Oooh this looks nummy! I love that you’ve combine arugula and polenta. Great recipes!

     
  2. Robin Rue (@massholemommy)

    This is a dish that my whole family would love. I can not wait to make this for them.

     
  3. Hi, I’m planning on making this recipe this week! I’m just wondering wether I’m supposed to use the thick canned coconut milk or the thinner stuff from the carton? If someone could help me out I’d be really grateful, thank you!

     
    • If you’re using coconut milk, then you will want to use the carton. You can also make this polenta with water instead of milk too!

       

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