Lately I’ve been making two dinners on Monday nights. One for Monday, one for Tuesday (since I’m in the office all day). The Tuesday meal obviously has to be a make-ahead, so I’ve been getting creative some weeks for fear of boredom (we all know how much I love variety!).
This is another “Melissa special”. Another one of those meals where I check my fridge, freezer, pantry, whatever…and come up with something delicious and easy. I actually used marinara AND vodka sauce in this dish because I had a little of both sitting in the fridge. SO good. Same rule applies for veggies…toss in whatever you have!
Polenta Sausage Bake
4 Italian sausage links (I used a combo of hot and sweet), cut into one inch chunks
extra virgin olive oil
1 onion, sliced
1 pound mushrooms, sliced
3 garlic cloves, chopped
salt and pepper
marinara sauce (about 2 cups)
1 tube polenta
fresh mozzarella (half a ball or more, if you want), halved and sliced
grated pecorino romano cheese
Preheat oven to 350 degrees. Place oil in a hot skillet, then add sausage. Cook for a few minutes, then add onions and mushrooms. Season with salt and pepper. Add sauce and let simmer for about 5 minutes.
Meanwhile, add a little sauce to the bottom of a baking dish – enough to lightly cover the entire surface (I used a 9 inch round). Slice polenta into 1 inch rounds and add a layer over the sauce.
Spoon the sausage mixture on top. Top with remaining polenta, then mozzarella. Finish with pecorino romano.
Bake for about 15-20 minutes, or until cheese is melted.