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Sausage and Polenta Casserole
Recipes
Sausage and Polenta Casserole
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • Cooking spray
  • 1 ¼ lb presliced yellow squash and zucchini
  • 1 large shallot, coarsely chopped
  • 1 (4-oz) package gourmet mushroom blend, coarsely chopped
  • 1 (32-oz) box reduced-sodium chicken broth (or stock)
  • 1 tablespoon olive oil
  • 1 lb ground mild Italian sausage
  • 1 cup cornmeal
  • 3 tablespoons garlic-herb butter
  • 1 teaspoon steakhouse burger seasoning
  • 1 ½ cups basil (or plain) Alfredo sauce
  • ½ cup shredded Italian-blend cheese
  • Aluminum foil
  • ½ cup french-fried onions (optional)

Prep

    • Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray.
    • Cut squash and zucchini slices into quarters (about 3 cups).
    • Chop shallot and mushrooms.

Steps

    1. Bring broth to a boil in medium saucepan on medium-high. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage; brown 5–7 minutes, stirring to crumble sausage, and until no pink remains.
    2. Whisk cornmeal into boiling broth and reduce heat to low. Simmer uncovered for 5 minutes, stirring often. Remove pan from heat; stir in butter until melted.
    3. Add squash, zucchini, shallots, mushrooms, and burger seasoning to sausage; cook and stir 2–3 minutes or until squash begins to soften. Remove pan from heat; stir in Alfredo sauce.
    4. Spread polenta (cornmeal mixture) evenly in baking dish. Spread sausage mixture evenly over polenta; top with shredded cheese. Cover with foil and bake 20 minutes.
    5. Remove foil and top with fried onions; bake 8–10 more minutes or until hot and bubbly. Serve.

Amount per ⅛ recipe serving: Calories 450, Total Fat 31g, Sat Fat 13g, Trans Fat 0g, Chol 80mg, Sodium 1400mg, Total Carb 24g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 0%