Layered Italian Polenta Bake with Sausage and Goat Cheese
Savor the taste of Italy with this exquisite Layered Italian Polenta Bake. Hearty layers of creamy polenta, flavorful Italian sausage, rich Ragú® sauce, tangy goat cheese, and fresh arugula create a symphony of flavors that are perfect for warming up those chilly evenings. The combination of textures and tastes in this dish makes it an ideal choice for both family dinners and special gatherings.
8
Servings
400
Calories
9
Ingredients
Ingredients
water
6 cups (boiling)
kosher salt
1 teaspoon (none)
polenta (corn grits)
2 cups (slowly whisked)
butter
3 tablespoons (stirred in)
Italian sausage
1 lb (browned and crumbled)
Ragú® Pasta Sauce
24 ounces (heated)
goat cheese
8 ounces (sliced)
shredded Parmesan cheese
3/4 cup (divided)
baby arugula
1 cup (none)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a 9-inch springform pan by greasing it with butter on the bottom and sides. Wrap a piece of foil around the bottom to catch any leaks during baking.
2
In a large pot, bring the water and salt to a boil. Gradually whisk in the polenta. Reduce the heat to a simmer and stir frequently until the mixture becomes very thick. Then, stir in the butter and cover the surface with plastic wrap to prevent a skin from forming.
3
In a large skillet over medium-high heat, cook the Italian sausage until it is fully browned and crumbled. Stir in the Ragú sauce and cook just until heated through.
4
Start assembling the layers: Pour half of the cooked polenta into the springform pan, spreading it evenly.
5
Arrange half of the goat cheese slices evenly over the polenta. Sprinkle 1/4 cup of Parmesan cheese over the goat cheese. Distribute the arugula on top.
6
Spread half of the sausage and sauce mixture over the arugula layer.
7
Add the remaining polenta on top, smoothing it out evenly. Spoon the rest of the sausage and Ragú mixture over this polenta layer.
8
Top with the remaining goat cheese slices, then sprinkle the remaining 1/2 cup of Parmesan cheese over the whole dish.
9
Place the springform pan on a baking sheet and bake in the oven for 45 minutes, or until the cheese is golden brown and bubbly.
10
Once baked, remove from the oven and allow the dish to rest for 20 minutes before removing the springform pan's outer ring. This resting time helps the layers settle and makes it easier to serve.
Nutrition Information
22.5g
Fat
27.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Layered Italian Polenta Bake with Sausage and Goat Cheese.
How many people does this recipe serve?
This recipe makes 8 servings.
How many calories are in one serving?
Each serving contains 400 calories.
What size pan is required for this bake?
A 9-inch springform pan is required.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long should the dish bake in the oven?
The dish should bake for 45 minutes or until the cheese is golden brown and bubbly.
How long should the polenta bake rest after cooking?
The dish should rest for 20 minutes before removing the springform ring.
What is the total fat content per serving?
The total fat content is 22.5g per serving.
How many grams of protein are in each serving?
There are 15g of protein per serving.
What is the carbohydrate count for this recipe?
Each serving has 27.5g of carbohydrates.
What kind of sausage is used in this recipe?
The recipe calls for 1 lb of Italian sausage.
How much water is needed to cook the polenta?
6 cups of water are required.
What brand of pasta sauce is suggested?
Ragú® Pasta Sauce is suggested for this recipe.
How much goat cheese is needed?
8 ounces of goat cheese, sliced, are needed.
How much Parmesan cheese should I have on hand?
You will need 3/4 cup of shredded Parmesan cheese, divided.
What greens are included in the layers?
1 cup of baby arugula is included in the layers.
Why should I wrap foil around the bottom of the springform pan?
Foil is used to catch any leaks that may occur during the baking process.
What type of salt is recommended?
1 teaspoon of kosher salt is recommended.
How much polenta or corn grits are required?
2 cups of polenta (corn grits) are required.
What should be added to the polenta once it thickens?
3 tablespoons of butter should be stirred into the thickened polenta.
How do I prevent a skin from forming on the cooked polenta?
Cover the surface of the polenta with plastic wrap while it sits.
What is the first step in assembling the layers?
The first step is to pour half of the cooked polenta into the prepared springform pan.
Where is the arugula placed in the assembly?
The arugula is distributed over the first layer of goat cheese and Parmesan.
How is the Italian sausage prepared before layering?
It should be cooked in a skillet until fully browned and crumbled.
What goes on the very top of the dish before baking?
The remaining goat cheese slices and the remaining 1/2 cup of Parmesan cheese.
Is this recipe considered a main dish?
Yes, it is categorized under Main Dishes.
What is the preparation for the pasta sauce?
The sauce is stirred into the cooked sausage and heated through.
How many ingredients are in this recipe?
There are a total of 9 ingredients.
Why is the resting time important?
Resting helps the layers settle, making the dish easier to serve.
What are some tags associated with this recipe?
Tags include italian, polenta, baked dish, sausage, goat cheese, comfort food, casserole, and family meal.