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Baked Polenta with Sausage and Artichoke Hearts

Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.

Source: Everyday Food, May 2012
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  • MS11628782
    8 DEC, 2018
    I added some two stripes of diced roasted red peppers prior to baking and alternated them with the green parsley to make a festive holiday look to this dish. I cooked it just 120 minutes, covered it in foil and whisked it off to a pot luck dinner where it was a big hit.
    Reply
  • makatzenberg
    12 OCT, 2018
    I'm always looking for quick and easy recipes that are vegetarian and easily converted to vegetarian, and I just needed to replace the Italian sausage with vegan sausage. Being aware of the potential dryness of the recipe, I almost went with the Alfredo sauce that someone suggested, but I thought that the presentation was already bland in color. So I decided to get a jarred cacciatore sauce and thought that it added the color I wanted as well as a lot more flavor than just a marinara sauce would have provided. Big thumbs up from the family!
    Reply
  • ishaolinma4928149
    24 SEP, 2018
    I would add some sun dried tomatoes and mushrooms with tomato or Alfredo sauce, no garlic. Otherwise, it is a bit dry. Fry the medallions of polenta before adding them to the casserole for a more delicious, nutty flavor. We love polenta fried with onions so this promises to be very good with some changes.
    Reply
  • craigster76
    4 MAR, 2018
    First time I found it somewhat dry, to be honest. So as others have done - add tomato sauce and cheese on top, then bake. Much, much better!
    Reply
  • MS10099380
    19 APR, 2017
    Trying to make this a little more kid friendly I added 1/2 jar marinara and some guyere cheese on top. Oh my gosh it was a BIG hit with everyone. My first time using polenta in a recipe. Love it!
    Reply
  • theresa94402
    2 NOV, 2015
    I suppose cooked polenta can be substituted for tube polenta and layered in the baking dish ??
    Reply
  • 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!
    Reply
  • catherineh2341036
    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.
    Reply
  • MS10751450
    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.
    Reply
  • 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.
    Reply

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