Polenta, Sausage, and Tomato Layers

Layered levels of polenta, tomato sauce, hot Italian sausages, mozzarella, and Parmesan blend to form a warming casserole. This is a great Sunday night supper in front of a roaring fire—especially if you add a bottle of Chianti.


  • 1 recipe Our Basic Polenta
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 4 hot Italian sausages (about ¾ pound), coarsely chopped
  • cups Fresh Tomato Sauce
  • 8 ounces fresh mozzarella cheese, sliced ¼ to ½ inch thick


  1. Preheat the oven to 375°F. Butter a 2½-quart flameproof casserole.
  2. Combine the polenta and ¼ cup of the Parmesan in a mixing bowl. Stir thoroughly, and scrape the mixture into the prepared casserole.
  3. Heat the oil in a medium-size skillet, and sauté the sausage over medium heat, breaking up the pieces with a wooden spoon, until browned and cooked through, about 10 minutes. Remove the skillet from the heat.
  4. Sprinkle 2 tablespoons of the remaining Parmesan over the polenta. Add the sausage, using a slotted spoon, in an even layer. Then spoon on the tomato sauce. Sprinkle with the remaining 2 tablespoons Parmesan, and top with the mozzarella in an even layer.
  5. Bake until bubbling, 30 minutes. Then place the casserole under the broiler and cook until browned, 3 minutes. Let it stand 10 minutes before serving.