No ImagePolenta Sausage Mozzarella Casserole

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  1. Carri

    I made this tonight. It was pretty good. I did have problems with browning the polenta under the broiler. It just wouldn’t brown! So I took it out and fried it in a skillet. It still took a long time to brown. What’s the deal? I did make my own polenta (for the first time) I only had a medium grind on hand. It was easy. Made it at night and put it in a oiled glass bread loaf pan; covered it with wax paper right up against the polenta and stuck it in the refrigerator over night. It came out easy and sliced up easy as well when it came time to cook dinner the next night.

    xxxxxyyyyy

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  2. Rebekah

    I substituted soy chorizo for the sausage, making it a vegetarian meal. It was great. My family didn’t even notice.

  3. Gracie

    Made this tonite and it was Delicious-we all had seconds!

    xxxxxyyyyy

  4. Linda Rogers

    I made this for dinner tonight. It is so good. My husband was very impressed. What a great comfort food. Loved it

    xxxxxyyyyy

  5. Loretta Overman

    When I was a child living in the county, one of the things we often had for breakfast was what Mom called Cornmeal mush. I was the one that had to stir it, and I took pride in not having any lumps in it! We ate it with milk and sugar like a hot cereal. Mom spread the lefovers in a buttered square baking pan and smoothed it evenly on top. The next morning she cut the cold mush in squares (like corn bread) and browned both sides melted butter in a hot cast iron skillet. We ate the fried polenta with syrup. Yummy!

    I also like to serve it with just salt and pepper and serve with eggs. This is a very economical meal and delicious!

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