Spicy Polenta Casserole
Ingredients
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1 Pound Bulk Mild Italian Sausage
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1/4 Cup White Cooking Wine
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2 Tablespoons Olive Oil, Plus More For Greasing
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1/2 Cup Roasted Red Bell Pepper, Chopped
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1 Red Onion, Chopped
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Kosher Salt And Ground Black Pepper To Taste
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1 (16 Ounce) Package Prepared Polenta, Sliced Into 1/4-Inch Rounds
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2 Tablespoons Chopped Fresh Flat-Leaf Parsley
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3 Tablespoons Tomato Paste
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1/4 Cup Water, Or As Needed
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8 Ounces Crumbled Feta Cheese
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1 Cup Pecorino Romano Shredded
Directions
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Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
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Add olive oil, peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
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Preheat the oven to 350 degrees F. Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
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Stir tomato paste into pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add feta, chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
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Spoon sausage-pepper-feta mixture over polenta in the pie dish and spread evenly. Sprinkle Romano cheese on top.
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Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
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Serve with Spinach salad, lemon vinaigrette, beverage.