Rustic Polenta Casserole with Sausage

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SERVES 6 TO 8 • TO PREP 1 HOUR 10 MINUTES • STORE UP TO 24 HOURS • TO FINISH 1 HOUR 10 MINUTES

WHY THIS RECIPE WORKS: Polenta provides a hearty, flavorful backdrop to a ragu-style topping of tomatoes, meat, and vegetables. Since the polenta would be cooked twice, we initially cooked it on the stovetop until it was smooth but still very loose so that it wouldn’t end up gluey and dry when it was baked. A combination of milk and water ensured a creamy consistency, and a little Parmesan and butter boosted flavor and richness. For the topping, we liked sweet Italian sausage paired with tomatoes and spinach. Canned diced tomatoes contributed sweet bites of tomato as well as juice that cooked down into a sauce and kept our topping moist. To keep the spinach fresh, we stirred it into the topping off the heat until it was just wilted. During reheating, we topped the casserole with smooth mozzarella cheese for a cheesy final touch. Hot Italian sausage works equally well in this recipe, but consider adjusting the amount of red pepper flakes to suit your taste. To remove the sausage from its casing, cut it open at the end and simply squeeze out the ground sausage. See the sidebar that follows the recipe.

5	cups water
1⅓	cups whole milk
	Salt and pepper
1	cup coarse-ground polenta
2	ounces Parmesan cheese, grated (1 cup)
3	tablespoons unsalted butter
1	tablespoon extra-virgin olive oil
1	onion, chopped fine
1½	pounds sweet Italian sausage, casings removed
3	garlic cloves, minced
¼	teaspoon red pepper flakes
1	(28-ounce) can diced tomatoes
8	ounces baby spinach

TO FINISH AND SERVE
4	ounces mozzarella cheese, shredded (1 cup)

TO PREP

1. Bring water and milk to boil in large saucepan over medium-high heat. Stir in 1 teaspoon salt, then very slowly pour polenta into boiling liquid while stirring constantly in circular motion with wooden spoon. Reduce to gentle simmer, cover partially, and cook, stirring often and making sure to scrape bottom and sides of pot clean, until polenta no longer has raw cornmeal taste, all liquid has been absorbed, and mixture has uniformly smooth but very loose consistency, 15 to 20 minutes.

2. Off heat, stir in Parmesan and butter and season with salt and pepper to taste. Pour polenta into 13 by 9-inch baking dish and let cool to room temperature, about 30 minutes.

3. Meanwhile, heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Add sausage and cook, breaking meat into large chunks with wooden spoon, until lightly browned, about 10 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

4. Stir in tomatoes and their juice, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 10 minutes. Off heat, stir in spinach, 1 handful at a time, until wilted. Season with salt and pepper to taste. Let cool to room temperature, about 30 minutes. Spread cooled sausage mixture evenly over cooled polenta.

TO STORE

5. Wrap dish tightly with plastic wrap and refrigerate for up 24 hours.

TO FINISH AND SERVE

6. Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap dish and cover tightly with greased aluminum foil. Bake casserole until hot throughout and bubbling around edges, about 30 minutes. Remove foil, sprinkle with mozzarella, and bake, uncovered, until cheese is melted, 10 to 15 minutes. Let cool for 10 minutes. Serve.