Baked Polenta with Sausage and Mushroom Sauce

This no-stir polenta cooks in the oven while you prepare the tasty sausage and mushroom sauce on the stovetop.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 492 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 tablespoons salted butter, melted
• 1 cup polenta or yellow cornmeal
• 3 large cloves garlic, finely chopped
• 1 (10 ounce) package sliced white mushrooms
• 2 cups sliced cooked Italian sausage
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup chicken stock
• 0.25 cup finely chopped onion
• 0.5 cup freshly grated Parmesan cheese
• 3.5 cups water

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.

Step 3

Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.

Step 4

While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.

Step 5

Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.

Step 6

Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.