prep 50 minutes bake 1 hour at 350°F stand 10 minutes
1 lb. bulk Italian sausage
1 medium fresh jalapeño chile pepper, seeded and finely chopped (tip) (optional)
2 cloves garlic, minced
1 24-oz. jar marinara sauce
1 Tbsp. olive oil
4 cups chopped fresh mushrooms
¾ cup thinly sliced green onions
2 cloves garlic, minced
1 tsp. snipped fresh rosemary
½ cup heavy cream
¼ cup dry white wine or chicken broth
½ tsp. salt
4 cups chicken broth
½ cup water
2 tsp. dried Italian seasoning, crushed
1½ cups cornmeal
2 cups shredded smoked provolone cheese (8 oz.)
1. Preheat oven to 350°F. In a large skillet cook sausage, jalapeño pepper, and 2 cloves garlic over medium-high heat until sausage is browned. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring frequently.
2. In another large skillet heat oil over medium heat. Add mushrooms, green onions, 2 cloves garlic, and rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in heavy cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.
3. For polenta, in a large saucepan bring broth, the water, and Italian seasoning to boiling. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook 8 to 10 minutes or until thickened, stirring occasionally.
4. Preheat oven to 350°F. Meanwhile, grease a 3-qt. rectangular baking dish. Spread half the sausage mixture in the prepared dish. Working quickly, spread half the polenta over sausage mixture in dish. Top with mushroom mixture and half the cheese. Quickly spread the remaining polenta over top as evenly as possible. Top with the remaining sausage mixture and cheese.
5. Bake, uncovered, 1 to 1¼ hours or until heated through. Let stand 10 minutes before serving.
number of servings 8
per serving495 cal., 30 g fat (14 g sat. fat), 83 mg chol., 1,504 mg sodium, 32 g carb., 3 g fiber, 7 g sugars, 21 g pro.
