Polenta bakes occupy a nice little middle ground between lasagna and casserole: they feed a crowd, tolerate substitutions well, which is exactly why I love them so much! Reheat without complaint over the following days. This one layers a thick base of cornmeal polenta with tomato basil sauce, broccoli, sweet onion. Crumbled Italian turkey sausage, then finishes with shredded mozzarella that browns in the oven. It is a practical dish with a generous yield.
Whisking the polenta continuously while it comes together prevents lumping. Pulling it off the heat while still slightly loose is important because it will firm up as it bakes. Cooking the broccoli covered first and then uncovered draws out the moisture before it goes into the casserole, keeping the base from getting soggy. The assembled dish stores in the fridge for up to five days, which makes it worth doubling. Cut into clean squares and serve as a main with a side salad.
How to Make Sausage Polenta Bake
Cook the Polenta
Bring 4 cups of water to a boil and slowly pour in the cup of polenta cornmeal while whisking constantly to prevent lumps. 
Lower the heat to low and continue whisking for about 3 minutes until the polenta thickens and stands up on its own.
Set aside while you prepare the remaining layers.
Cook the Vegetables and Sausage
Heat 2 tablespoons of olive oil in a deep pan over medium heat.
Add the chopped onion, garlic, and broccoli florets with 2 tablespoons of water, cover, and cook for 7 minutes. Uncover and cook for another 5 minutes.
Add the turkey sausage with its casing removed and cook over medium heat for 5 to 10 minutes, breaking it up as it browns.
Layer and Bake
Preheat the oven to 350 degrees.
Spray a 13×9-inch casserole dish with olive oil spray and spread all the polenta evenly across the bottom.
Layer the tomato basil sauce over the polenta, then top with the vegetable and sausage mixture.
Scatter the sliced cherry tomatoes and shredded mozzarella on top. Bake uncovered for 30 minutes.
Sausage Polenta Bake
- Total Time: 68 minutes
- Yield: Serves 8
Description
A hearty and customizable Italian-inspired dish featuring creamy polenta, savory turkey sausage, and fresh vegetables, perfect for holiday gatherings.
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup Colavita Polenta Cornmeal
- 2 tablespoons Colavita Extra Virgin Olive Oil
- 1 sweet onion, peeled and chopped (2 cups)
- 2 large garlic cloves, chopped (about 1 and 1/2 heaping Tablespoons)
- 1 large head of broccoli (4 cups florets)
- 1 cup sliced cherry tomatoes
- 2/3 lb sweet Italian turkey sausage, casing removed
- 2 cups Colavita Tomato Basil Sauce
- 1 cup shredded mozzarella or cheddar cheese
Instructions
- Bring water to a boil and slowly pour polenta into the boiling water, whisking continuously to prevent clumping. Lower the heat to low and continue whisking for about three minutes or until polenta is thick and stands up on its own. Set aside.
- Heat olive oil in a deep pan over medium heat. Once hot, add onion, garlic, and broccoli. Add two tablespoons of water and cook, covered, for 7 minutes. Then cook uncovered for an additional 5 minutes or until there is no liquid left.
- Finally, add sausage to the same pan and cook over medium heat for 5-10 minutes or until cooked throughout and lightly browned.
- Preheat oven to 350 degrees F.
- Spray a 13”x9” casserole dish with olive oil cooking spray, spread all of the polenta evenly on the bottom of the dish. Layer the tomato sauce evenly on top of the polenta, then top with vegetable mixture and sprinkle crumbled sausage, cherry tomatoes, and cheese on top.
- Bake in the oven uncovered for 30 minutes. Store in the fridge for up to 5 days.
- Prep Time: 38 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
Frequently Asked Questions
Can I use pork sausage instead of turkey sausage?
Pork Italian sausage works well here and will add more fat and richness to the topping. Use sweet or hot depending on your preference, and drain any excess fat from the pan before assembling the bake.
Can I assemble this ahead of time?
You can layer everything except the cheese up to a day ahead and refrigerate the dish covered. Add the mozzarella just before baking and increase the bake time by 5 to 10 minutes since the dish starts cold.
What can I substitute for broccoli?
Zucchini, spinach, or chopped bell pepper all work as replacements. Adjust the cooking time for the vegetables depending on how quickly they soften: spinach wilts in about 2 minutes, while diced bell pepper takes about the same time as broccoli.
Loved how the polenta absorbed the sauce, so tasty!
Try adding a pinch of red pepper flakes while sautéing the garlic and onion. It gives a nice kick without being overpowering.
Worked well!
Loved the flavor combo, especially the sweet Italian turkey sausage!
Brought the Sausage Polenta Bake to my sister’s last weekend. Success!