No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Polenta with Sausage and Artichoke Hearts

  • Prep:
  • Total Time:
  • Servings: 4
Baked Polenta with Sausage and Artichoke Hearts

Source: Everyday Food, May 2012


  • 2 teaspoons extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1 pound sweet Italian sausage, casings removed
  • 2 garlic cloves, thinly sliced
  • 3/4 cup marinated artichoke hearts, coarsely chopped
  • Coarse salt and ground pepper
  • 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
  • 1/3 cup chicken stock
  • 1/4 cup fresh parsley (optional), coarsely chopped


  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.

  2. In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.


Reviews (7)

  • Dizaru 16 Jan, 2014

    This recipe was incredibly easy & delicious! In the oven, this dish never became "bubbly" as the recipe suggested, so I left it in a few minutes longer. As a result, the sausage crisped a little more. Since I found liquid on the bottom of the casserole, I have to think it was the dish I used (ceramic le creuset). This was a nice, light dinner dish which I served with a healthy salad. I think this dish would be equally nice for breakfast with guests!

  • Caharvey56 1 Nov, 2013

    I've made this and liked it. I recommend copious amounts of parmesan as well. I am going to try the other reviewer's idea and increase the amount of chicken stock and use it to deglaze after browning the sausage. Sounds like a good call.

  • stasiah 23 Jul, 2013

    Have made this a few times now, and am still amazed at how easy and delicious it is! Even tasty with lean, chicken Italian sausage. This last time, I de-glazed the pan with the chicken stock (added a tad more knowing it would evaporate), and then poured over the casserole. Would likely adapt well for "prep-ahead," simply bake in the oven immediately before serving. Might try as a side dish and substitute sauteed mushrooms &/or olives for the sausage, maybe some fresh herbs too.

  • Mitch33 20 Feb, 2013

    Made this recipe last night. I tweaked it just a bit and it was a hit. I used artichokes in water, added mushrooms and topped it with low-fat mozzarella. Next time I am adding wilted spinach to really round out a perfect 1 dish meal.

  • sheecooksalot 21 Aug, 2012

    Made this twice since mag featured it-BIG hit with family. 2 year old, 7 year old all thought it was great-we don't have polenta a lot so there was some resistance at first but everyone asked for it again. Added zucchini chopped tiny to sausage and artichoke, sliced it in rounds to the polenta stacking-(peeled first to hide it)-tastes great & adds moisture and flavor-have used both water and oil based artichokes-good either way. This recipe seems easy to be creative and add vegetable of choice.

  • mgrant729 21 Aug, 2012

    Maybe use artichokes in water instead of the marinated ones. Just found that marinated flavor to harsh.

  • carolcamille 9 Jun, 2012

    I was disappointed in this recipe. I love all the ingredients , but it did not seem to work.

Related Topics