• 8servings
  • 80minutes
  • 385calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) hot Italian turkey sausage , casings removed

  2. 12 ounce(s) meatloaf mix (veal, pork, and beef) or ground beef chuck

  3. 1 (1-pound) jumbo onion , chopped

  4. 2 clove(s) garlic , finely chopped

  5. 1 can(s) (28-ounce) whole tomatoes in puree

  6. 1 small (1-pound) eggplant , cut into 1/2-inch pieces

  7. 4 cup(s) water

  8. 1 can(s) (14- to 14 1/2-ounce) chicken broth

  9. 1 1/2 cup(s) cornmeal

  10. 1/2 teaspoon(s) salt

  11. 3/4 cup(s) freshly grated Pecorino Romano or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.

  2. To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.

  3. Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.

  4. Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim.

  5. Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing (see Thawing and Reheating Tips ).


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