Polenta & Sausage Casserole
	 
	 
	1/2 lb       Sweet Italian sausage links, casings removed 
	1/2 lb       Hot Italian sausage links, casings removed 
	1 tbs        olive oil 
	1 lg         onion, chopped 
	1 lg celery  stalk, chopped 
	1 med        carrot, chopped 
	1 28-oz can  plum tomatoes in purée 
	2 cups       yellow cornmeal 
	1 13-3/4 to 14 1/2-ounce can chicken broth 
	3/4 tsp      salt 
	1/2 cup      grated Parmesan cheese 
	1/2 lb       Fontina or mozzarella cheese, shredded (2 cups) 
	 
	Prepare tomato-sausage sauce: In 5-quart Dutch oven over medium-high heat, 
	cook sausages until browned, stirring with spoon to break them up. With 
	slotted spoon, remove sausages to bowl. 
	 
	In same Dutch oven in hot olive oil, cook onion, celery, and carrot until 
	browned. Stir in sausages and tomatoes with their purée; over high 
	heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. 
	Remove cover and simmer 10 minutes longer, stirring to break up tomatoes. 
	 
	Preheat oven to 350 degrees F. Prepare polenta: In 4-quart saucepan with 
	wire whisk, mix cornmeal, chicken broth, and salt. Over medium-high heat, 
	gradually add 4 1/4 cups boiling water, whisking constantly, until mixture 
	thickens (about 5 minutes); whisk in Parmesan cheese. 
	 
	Grease 13" by 9" glass baking dish. Spread half of polenta in baking dish; 
	top with half the tomato-sausage sauce, then half the shredded cheese. 
	Repeat with remaining polenta and sauce.  
	 
	Bake casserole, uncovered, 15 minutes. Sprinkle with remaining cheese; bake 
	about 20 minutes longer or until mixture is hot and bubbling. Let stand 15 
	minutes for easier serving.  
 

	
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