FALL

Italian Sausage and Pepper Casserole

A nice change from pasta and rice, golden rounds of polenta top this one-pot country-style dish.

Serves 6

3 tablespoons olive oil, plus more for pan

1 pound sweet Italian sausage (removed from casings)

1 yellow onion, chopped

1 red pepper, chopped

4 cloves garlic, minced

1 tablespoon fresh oregano, chopped

½ teaspoon fennel seeds

Salt and black pepper

1 can (28-ounce) crushed tomatoes

1 pound prepared polenta, cut into ½-inch slices

½ pound fresh mozzarella, thinly sliced

1. Warm 1 tablespoon of the oil in a large cast-iron or heavy, ovenproof skillet over medium heat. Add sausage; cook until browned, stirring often. Remove to a plate. Add remaining oil to drippings in the pan, still over medium heat. Cook onions and peppers 10 minutes, stirring often. Stir in garlic, oregano, fennel, salt and pepper; cook 1 minute, stirring. Add tomatoes, cover pan, reduce heat to low and simmer 20 minutes.

2. Preheat broiler. Arrange polenta slices on a baking sheet; broil 8 minutes until golden.

3. Arrange cooked polenta over the sausage mixture; top with cheese slices. Transfer skillet to the oven; broil 2 minutes, or until cheese melts. Cool 5 minutes before serving.

TIP: It’s worth it to invest in a good cast-iron or heavy, ovenproof skillet for meals, like this one, that go from stovetop to broiler to table.