Polenta & Sausage Ragout Casserole

• 1 cup polenta
• 4 cups water
• 1 tsp. salt
• 2 tablespoons butter
• 1 – 19.5 oz. package Hot Italian Turkey Sausage, casings removed
• ½ large onion, chopped
• 2 green bell peppers, sliced into thin strips
• 3 tsp. minced garlic
• 1 – 28oz. can crushed tomatoes
• 1 – 8oz. can tomato sauce
• 1 tsp. red chili flakes
• 2 tbsp. chopped fresh oregano
• 2 cups shredded part skim mozzarella
• ½ cup grated parmesan cheese
• Salt & pepper, to taste
• Olive oil

Gradually add polenta to boiling, salted water, stirring frequently until cooked, 20 minutes. Blend in butter. Spread evenly across at greased 9x13 pan, set aside to cool.

Heat 1 teaspoon minced garlic in a medium greased saucepan and cook for 1 minute. Add the crushed tomatoes, tomato sauce, and oregano. Simmer uncovered 15 minutes.

Once the polenta is cooled and set, place in the oven 4 inches from the heating element and Broil on high 10 minutes.

Meanwhile, heat 1 tsp olive oil over medium-high heat in a sauté pan. Add onion, bell pepper, 2 teaspoons garlic, and red pepper flakes, season with salt & pepper and cook 5 minutes. Add the sausage, breaking it into small pieces as it cooks, 5 minutes. Cover and cook until veggies are tender and sausage is cooked through, 5 more minutes. Drain excess liquid/fat. Add the tomato sauce and simmer 10 minutes.

Cover the broiled polenta with ½ of the ragout, top with ¼ cup grated parmesan and 1 cup shredded mozzarella. Add remaining ragout and cover with ¼ cup grated parmesan and 1 cup shredded mozzarella

Bake at 375 for 20 minutes (or until bubbly) and then Broil on High 2-3 minutes until the top is golden brown. Let cool 5 minutes before serving.

Enjoy!  Happy Holidays!!