Three-Cheese Polenta Gratin
Think of this dish as an improvisation of a deep-dish pizza, only with a polenta crust. Serve with a tossed salad dressed with Italian dressing.
INGREDIENTS | SERVES 4
- 12 ounces sweet or hot bulk Italian sausage
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups purchased tomato-basil pasta sauce
- 1 tablespoon extra-virgin olive oil
- 1 24-ounce package prepared cornmeal mush
- 1 cup ricotta cheese
- 1 cup shredded mozzarella or provolone cheese
- ½ cup finely shredded Asiago cheese
- OPTIONAL: fresh chopped basil to taste
Preheat oven to 400°F.
Add the sausage to a 3- or 4-quart ovenproof nonstick skillet; brown over medium-high heat, breaking apart the sausage as it cooks.
When the sausage is cooked through, add the mushrooms, onion, and garlic. Lower the heat to medium and sauté until the onion is transparent. Drain off any excess oil and transfer to a bowl; mix with the pasta sauce.
Wipe out the pan and add the olive oil, turning the pan to evenly coat the bottom of the pan. Set the pan over low heat.
Drain the liquid off of cornmeal mush; cut it into 1-inch-thick slices and arrange around the bottom of the pan. As the mush softens from the heat, spread it out evenly over the bottom of the pan to form a crust.
Spread the ricotta cheese over the crust. Top the ricotta cheese with the sausage sauce mixture. Spread the remaining cheeses over the top.
Bake uncovered for 30 minutes, or until the cheese is melted, bubbling, and lightly golden brown. Remove from the oven and let stand for 10 minutes before cutting into 4 wedges to serve. Garnish with fresh basil, if desired.
