Categories: Main dishes

Ingredients

• 8 oz sweet Italian sausage
• 8 oz hot Italian sausage
• 1 Tb Olive Oil
• 1 large onion, chopped
• 1 large stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 can (28 oz) plum tomatoes in puree
• 2 cups yellow cornmeal
• 1 can (14 1/2 oz) Chicken broth (1 3/4 cups)
• 3/4 tsp salt
• 4 1/2 cups boiling water
• 1/2 cup freshly grated Parmesan cheese
• 8 oz Fontina or Mozzerella cheese shredded

Directions

1. Prepare tomato-sausage sauce: In large saucepan, cook sweet & hot sausage meat over medium high heat, breaking up meat with side of spoon, until browned. Remove to bowl, discard fat.

2. Add oil to pan. Cook onion, celery and carrot over medium-high heat until browned. Stir in sausage and tomatoes with their puree, breaking up tomatoes with the side of the spoon. Heat to boiling over high heat. Reduce heat; cover pan and simmer 10 minutes. Remove cover and simmer 10 minutes longer.

3. eheat oven to 350. Prepare polenta: In 4 qt. saucepan with wire whisk, stir cornmeal, broth and salt. Over medium-high heat add boiling water and cook, whisking constantly, until mixture has thickened, about 5 minutes. Whisk in Parmesan cheese.

4. Grease 13″×9″ baking dish. Evenly spread half of polenta mixture; top with half of tomato-sausage sauce, then half of Fontina. Repeat with remaining polenta mixture and sauce.

5. Bake cassarole 15 minutes. Sprinkle with remaining Fontina; bake until mixture is bubbling and cheese is golden, about 20 minutes longer. Let stand 15 minutes for easier serving.

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