stuffed polenta

Adapted from: Bitchin Camero

Most recently, within I would say the last year I have become infatuated with new polenta recipes. A lot people when they hear the word polenta they get a little grossed out. I'm imagining they start to think about some messy, oozy, somewhat liquefied substance that is flavorless and sort of has the essence of corn.

That is so far from the truth. Polenta when done right is out of this world. It is all about the whisking. Whatever you use as your base of chicken broth, vegetable broth, or just water once you pour the cornmeal in you must whisk away like your life depended on it.

I found this recipe for stuffed polenta and I was instantly intrigued.

I started by sauteing one onion, 1 pint of baby bella mushrooms, and 1 pack of Italian chicken sausage.

Then I added in 2 20 ounce cans of crushed tomatoes. Along with 1 large eggplant diced.

Then add in 1 cup of red wine.

Then add in 1 tsp of salt and pepper, 3 tbs of garlic, and 1 tsp of dried oregano.

Now on to the polenta. Boil 6 cups of water, 1 tbs of salt, and 3 tbs of unsalted butter in a large pot. Then whisk in 2 cups of cornmeal quickly. Then pour it into a rimmed baking pan. Let it cool completely while your sauce is cooking away.

Now, once it is completely cooled slice it directly down the middle and carefully place it in the bottom of baking dish like you see below.

Then scoop on some of your delicious sauce. Then also add in some scoops of ricotta cheese.

Then place on the other half of the polenta. Place more sauce on top and add a good amount of mozzarella cheese. Bake that in a 375 degree oven for about 20 minutes.

Slice it up just like you would a lasagna and plate it up.

You will have some extra sauce leftover. It freezes perfectly and you can use it for another day on some pasta.

Enjoy !!!