Baked Polenta with Sausage and Artichoke Hearts

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.

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!

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.

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!

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!

I suppose cooked polenta can be substituted for tube polenta and layered in the baking dish ??

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!

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.

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.

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.

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.

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

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