Baked Polenta and Sausages
- 2 ½ c. chicken bouillon (1 can + enough water to make 2 ½ c.)
- 3 tbsp butter
- 1 ½ c. cornmeal
- 1 c. ricotta or cottage cheese
- 1 c. mozzarella, shredded
- ½ c. parmesan
- 1 lb sausage (Italian or whatever)
- ½ lb fresh mushrooms, chopped
- 1 med. onion, cut into wedges
- 2 cloves garlic, minced
- 2 c. milk
- 2 c. tomato sauce
Preheat oven to 400. Grease a baking dish. Stir together milk and cornmeal. Add cornmeal mix to boiling chicken broth. Cook for 15 mins or until very thick. Stir in all the ricotta or cottage cheese and half of the mozarella and half of the parmesan. Spread 4 c. of the polenta in the baking dish. In a frying pan, cook sliced sausage, mushrooms, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce (freeze the extra if there is any). Spoon sausage mixture over polenta in baking dish. Dollop remaining polenta on top. Sprinkle with the rest of the cheese. Bake for 30 mins.