Polenta Sausage Mozzarella Casserole

My father found this recipe in a recent Sunset Magazine and it sounded so good he just had to try it. He even made the polenta from scratch instead of using the store-bought prepared version which the original recipe called for. (How cool is that?) Polenta with an Italian sausage tomato sauce, topped with Mozzarella – of course it was great. You can substitute turkey sausage for the Italian sausage or even skip the sausage and use chopped zucchini instead for a vegetarian option. Here is our slightly-modified-from-the-original version.

Polenta Sausage Mozzarella Casserole Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Makes 6 servings.

This recipe is for a "sweet" version of this casserole, meaning not spicy. For a picante version, use hot Italian sausage and use red pepper flakes instead of the fennel seeds.



  • 4 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 Tbsp chopped fresh oregano
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 1 pound sweet Italian sausage (removed from casings)
  • 2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
  • 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices


1 Heat 3 Tbsp of olive oil in a large (2-3 qt) saucepan on medium heat. Add the sliced onion and sausage and sauté, stirring often, until the meat is browned. Add the garlic, salt, pepper, and fennel seeds to the sauté pan. Cook, stirring occasionally, for 2 minutes. Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.

2 While the sauce is cooking, coat the bottom of a 9x13-inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with a little more olive oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

3 Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

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Recipe adapted from a recipe in Sunset Magazine.

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Showing 4 of 21 Comments

  • jonathan

    Be still my beating heart. Love that polenta.

    I may gild the lily and find a way to get some Parmigiano Reggiano into this one…

  • Claire

    Wikpedia says “Polentone” means “polenta eater” (literally “big polenta”) and is a derogatory term sometimes used by Southern Italians to refer to Northern Italians. While not Italian, you could call me Polentone anyday!!! I’d have polenta at my “last meal”! My mother made the Missouri version — made from scratch polenta poured into a glass loaf pan, cooled, then sliced, dipped in salt and peppered flour, fried in butter until crispy. Some ate it with maple syrup but I preferred salt, pepper and butter.

  • Beth

    I make a version of this with Soyrizo, Mozz, soft polenta and Parm/Reggiano that never ever disappoints the carnivores, nobody misses meat when they have corn and cheese to contend with.

  • Jackie

    I made this last night and it was fantastic!! Everyone in the family gobbled it up! Thank you!

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