Polenta And Sausage Stack Ii Recipe

Name: Polenta And Sausage Stack Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups Bob's Red Mill Polenta; 1 tablespoon butter; 2 tablespoons sage leaves; 4 cups water; 3 sweet onions, 1-inch chop; 6 colored bell peppers, 1-inch chop; 4 tablespoons tahini; 1 tablespoon thyme; 1 tablespoon paprika; 1 tablespoon black pepper; 4 tablespoons EVOO; 2 pounds sweet Italian sausage (bulk); 2 eggs, beaten; 1 tablespoon fennel seeds; 1 tablespoon thyme; 1 tablespoon paprika; 1 teaspoon ground cayenne pepper; 6 ounces grated parmigiano reggianno; 8 ounces shredded mozzarella

Servings: persons

1 1/3 cups Bob's Red Mill Polenta
1 tablespoon butter
2 tablespoons sage leaves
4 cups water
3 sweet onions, 1-inch chop
6 colored bell peppers, 1-inch chop
4 tablespoons tahini
1 tablespoon thyme
1 tablespoon paprika
1 tablespoon black pepper
4 tablespoons EVOO
2 pounds sweet Italian sausage (bulk)
2 eggs, beaten
1 tablespoon fennel seeds
1 tablespoon thyme
1 tablespoon paprika
1 teaspoon ground cayenne pepper
6 ounces grated parmigiano reggianno
8 ounces shredded mozzarella

1
Toss the peppers and onions to coat with the EVOO and tahini. Roast in a single layer, on a parchment lined pan, at 450F for 30 minutes.
2
Slowly add 1 1/3 cup of polenta to 4 cups of boiling water with 2T olive oil, simmer for 30 minutes with frequent stirring; mix in 2T butter and 2T sage leaves, and transfer to an oiled 9x12 baking dish and let sit to firm up, about 10 minutes.
3
Mix well the ingredients for the sausage (sausage, fennel, thyme, paprika, black pepper, cayenne, eggs and 1 ounce of parmesan cheese. Press the mixture into a second, oiled 9 x12 baking dish.
4
When the vegetables are roasted, remove them to a bowl and toss with some EVOO, oregano, paprika, and black pepper.
5
Reduce the oven to 350F, and bake the sausage and the polenta side by side for about 30 minutes, until the sausage is browned with an internal temperature of 175F.
6
Remove the sausage and the polenta from the oven. Keeping the polenta layer in its dish, lift the entire cooked sausage layer and place it on top of the polenta. Spread the vegetables onto the sausage, and then top with the cheeses.
7
Bake at 350F for 30 minutes until the cheeses start to brown. Remove from the oven and let rest for about 5 minutes. Slice with sharp motions using a large, flat spatula into 12 3x3 squares.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/3 cups Bob's Red Mill Polenta, 1 tablespoon butter, 2 tablespoons sage leaves, 4 cups water, and more.

Yes, Polenta And Sausage Stack Ii falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta And Sausage Stack Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions