Creamy Polenta Casserole with Sausage and Spinach
This hearty and flavorful dish combines velvety polenta with layers of sautéed spinach, savory sausage, and rich Gruyere cheese. Perfect for cozy family dinners, it’s baked to golden perfection and can be elevated with sautéed mushrooms for a gourmet twist.
Ingredients
- 1 ½ cups cornmeal course, preferably
- 4 cups water
- 2 tsp salt
- ½ stick butter
- ½ cup sour cream
- ½ cup grated parmesan
- 1 lb smoked sausage
- 6 cups fresh spinach
- 3 cups grated gruyere cheese
- 2 garlic cloves finely chopped
- 2 tbsp olive oil
Instructions
- To prepare the sausage, cut them into 1 ½ inch pieces, make a cross slit on each end, and sauté in a saucepan with the olive oil. Cook them until browned and cooked through.
- Remove the sauage and add the garlic and spinach. Cook until softened. Set aside.
- To prepare the polenta, bring the water to a boil, add the salt, and slowly pour in the cornmeal, mixing continually for about 20 minutes on low heat. Then remove from the heat and add the butter, sour cream, and parmesan.
- In a cast iron or a deep dish, place a layer of creamy polenta, sprinkle on half the spinach and a few sausages. Then add half the gruyere cheese. Top with another layer of polenta and the remaining spinach and cheese. When layering, ensure the dish isn't overfilled as polenta expands slightly when cooked.
- Place the rest of the sausages on top and bake in a preheated oven at 180° C/356° F for about 20 minutes.
- Enjoy!
Notes
Tip: You could add about 3 cups of sautéed mushrooms to the layers. Chanterelles, for example, will elevate this dish.
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