Baked Polenta Beef Casserole Recipes

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BEEF AND POLENTA BAKE



Beef and Polenta Bake image

This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

2 cups milk
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 teaspoon salt
1 cup instant polenta
1 1/2 cups finely shredded Parmesan cheese (6 oz)
1/2 teaspoon freshly ground pepper
1 lb ground beef round
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1 bag (6 oz) fresh baby spinach leaves
1 jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
  • In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
  • Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

MEATBALL AND POLENTA CASSEROLE



Meatball and Polenta Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 23

4 tablespoons salted butter
1 tablespoon fresh oregano, minced
2 cloves garlic, minced
1 medium yellow onion, thinly sliced
4 cups chicken stock
2 cups coarse-ground cornmeal
1 cup heavy cream
1 cup ricotta
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
12 ounces ground beef
12 ounces ground pork
1/2 cup seasoned breadcrumbs
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
2 large eggs, beaten
1 1/2 cups freshly grated Parmesan cheese, plus more for serving
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can chopped tomatoes, drained
1/4 cup olive oil
1/4 cup fresh basil leaves
1 tablespoon fresh oregano leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
  • Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
  • For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
  • Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
  • For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
  • When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
  • Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
  • Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
  • Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
  • To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
  • Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.

BAKED POLENTA WITH SAUSAGE



Baked Polenta with Sausage image

Rich, tomato-based casserole made with sweet Italian sausage, baked in a polenta crust and topped with mozzarella cheese. This is a great substitution for your typical pasta dish. Serve with a green salad and a loaf of Italian bread - doesn't get much better than this!

Provided by COOKINGQUEEN75

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

3 cups water
1 cup milk
9 ¼ ounces instant polenta
½ cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 (3.5 ounce) links sweet Italian sausage, casings removed
1 cup sliced mushrooms
½ cup chopped onions
3 cloves garlic, diced
1 ½ cups dry white wine
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon Italian seasoning
½ teaspoon dried oregano
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
  • Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
  • Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
  • Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 47.5 g, Cholesterol 58.5 mg, Fat 23.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1322.5 mg, Sugar 13.2 g

ITALIAN BEEF AND POLENTA CASSEROLE



Italian Beef and Polenta Casserole image

This Italian inspired layered casserole recipe of ground beef and polenta goes over big on a Thanksgiving dinner table.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

2 medium zucchini
1 roll (18 oz) refrigerated basil and garlic polenta
Olive oil cooking spray
1 lb ground beef sirloin
1 jar (24 oz) fire-roasted tomato-garlic pasta sauce
1/4 teaspoon pepper
1 cup shredded reduced-fat Italian cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
  • Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
  • In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
  • Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 260, Carbohydrate 26 g, Fiber 3 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg

CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

BEEF AND POLENTA BAKE



Beef and Polenta Bake image

Make and share this Beef and Polenta Bake recipe from Food.com.

Provided by soulmatesforever

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, finely chopped
2 stalks celery, chopped
2 cups chopped mushrooms
1 tablespoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine or 1/2 cup beef stock
1/4 cup tomato paste
1 (28 ounce) can tomatoes
2 tablespoons minced fresh parsley
1/2 cup shredded mozzarella cheese
5 cups water
1/2 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese

Steps:

  • POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low.
  • Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes.
  • Stir in parmesan cheese.
  • Spoon into greased 13 x 9 inch glass baking dish.
  • Set aside.
  • In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes.
  • Drain off any fat.
  • Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes.
  • Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher.
  • Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes.
  • Stir in parsley.
  • Spoon over polenta.
  • Sprinkle with mozzarella cheese.
  • (Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.).
  • Bake in 375 F oven until cheese is melted and golden, about 15 minutes.

Nutrition Facts : Calories 249.4, Fat 9.1, SaturatedFat 3.9, Cholesterol 45.1, Sodium 524.2, Carbohydrate 22.8, Fiber 3.9, Sugar 6, Protein 17.6

POLENTA CHILI CASSEROLE



Polenta Chili Casserole image

Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups water
1/2 teaspoon salt
1-1/4 cups yellow cornmeal
2 cups shredded cheddar cheese, divided
3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.

ITALIAN POLENTA CASSEROLE



Italian Polenta Casserole image

Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.

Provided by Julesong

Categories     Pork

Time 1h10m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 12

12 ounces bulk hot Italian sausage (or links removed from casings)
12 ounces lean ground beef
16 ounces chopped onions
4 garlic cloves, finely chopped (or more to taste)
1 (28 ounce) can whole tomatoes in puree
1 (1 lb) eggplant, cut into 1/2-inch pieces
4 cups water
1 3/4 cups chicken broth (1 14 to 14 1/2-ounce can)
1 1/2 cups cornmeal
1/2 teaspoon salt
3/4 cup freshly grated pecorino romano cheese or 3/4 cup parmesan cheese, plus
freshly grated pecorino romano cheese (for topping) or 3/4 cup parmesan cheese (for topping)

Steps:

  • In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
  • To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
  • Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
  • Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
  • Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
  • Makes 8 servings (in 2 casserole dishes).
  • Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.

Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8

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From recipes.sparkpeople.com


ITALIAN BAKED POLENTA - MEDITERRANEAN LIVING
Instructions. Preheat oven to 450 degrees F. Bring broth and milk to a boil. Stir in polenta slowly with a pinch of salt. Bring to a boil and then simmer until polenta begins to thicken, stirring constantly. Add Parmesan cheese and basil. Salt and pepper, to taste.
From mediterraneanliving.com


EASY CASSEROLE RECIPES YOU'LL LOVE | FOOD & WINE
2021-08-18 From cheesy broccoli and rice casserole to tater tot casserole, these dishes are perfect when looking for simple yet comforting weeknight dinner or breakfast ideas. Start Slideshow 1 of 13
From foodandwine.com


TOMATO 'N' BEEF CASSEROLE WITH POLENTA CRUST RECIPE
Step 1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11 ...
From southernliving.com


BEEFY POLENTA CASSEROLE RECIPE - COOKEATSHARE
Grease square baking dish, 8x8x2 inches. Mix cornmeal and cool water in 1 1/2-qt saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, till mix thickens and boils; reduce heat.
From cookeatshare.com


BAKED POLENTA PIE - LAUGHING SPATULA
While polenta is cooking, start sausage ragu. In a large skillet, brown the sausage. Drain any exccess grease. Add onion and pepper and cook until soft. Add garlic and saute for a few minutes. Add tomato paste and crushed tomatoes. Simmer for a few minutes. Add herbs, salt and pepper. Simmer about 10 minutes until thick.
From laughingspatula.com


BAKED POLENTA AND PETERONATA CASSEROLE – RECIPES FOR THE COOK
2022-04-14 Baked Polenta and Peteronata Casserole. Ingredients. Peperonata Sauce (below) 1 (16-ounce) tube refrigerated polenta 1 1/2 cups grated Romano or Parmesan cheese. PEPERONATA SAUCE 3 tablespoons olive or vegetable oil 3 medium onions, chopped (1 1/2 cups) 1 clove garlic, finely chopped 3/4 cup chopped pitted Kalamata or ripe olives 1 …
From recipes4thecook.com


BAKED POLENTA CARROT CASSEROLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes …
From recipeschoice.com


BAKED POLENTA WITH SAUSAGE AND CHEESE RECIPE - LEITE'S CULINARIA
2020-01-28 Let cool until set, at least 45 minutes. Preheat the oven to 350°F (177°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking dish. In a large skillet over medium heat, warm the oil. Add the sausages and cook until browned, 5 to 10 minutes. Add the onion and cook until softened, about 5 minutes.
From leitesculinaria.com


BEEF AND POLENTA BAKE | CANADIAN LIVING
2006-01-23 Method. Polenta: In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often with wooden spoon, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Spoon into greased 13- x 9-inch (3 L) glass baking dish.
From canadianliving.com


BEEF AND POLENTA BAKE | RECIPE | GROUND BEEF AND SPINACH, EAT …
Sep 9, 2015 - This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds. Sep 9, 2015 - This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


EASY BAKED POLENTA RECIPE WITH PARMESAN CHEESE
2021-08-04 Preheat the oven to 350 F. Remove the chilled polenta from the loaf pan and slice it with a sharp knife . Place the slices on a greased shallow baking dish, overlapping the slices if needed. Pour the melted butter over the polenta and sprinkle with the Parmesan cheese.
From thespruceeats.com


ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE - FROM A CHEF'S …
2018-10-10 Add the sausage and cook, breaking up and crumbling the meat as it cooks until it's cooked through and no longer pink, approximately 7-8 minutes. Drain on paper towels. Reduce heat to medium. Add onion and bell pepper to drippings remaining in the pan. Cook 4-5 minutes or until softened but still have some "bite."
From fromachefskitchen.com


RUSTIC POLENTA CASSEROLE RECIPE | EPICURIOUS
2013-08-30 Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes until they start to brown. Add the mushrooms, garlic, and 1/2 teaspoon of the salt, and cook ...
From epicurious.com


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