Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil - diveded

  2. 6 Pork sausage links - pricked all over

  3. 3 cups 711ml Basic Tomato Sauce - (see recipe)

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 64 fl ozs 1818ml Cold water

  7. 2 tablespoons 30ml Coarse sea salt

  8. 3 cups 711ml Quick-cooking polenta

  9. 1 cup 237ml Freshly-grated caciocavallo or Pecorino Romano

  10. 1/4 lb 113g / 4oz Smoked mozzarella - thinly sliced

Instructions Jump to Ingredients ↑

  1. In a 12- to 14-inch saute pan, heat 2 tablespoons oil over medium-high heat. Add the sausages and cook, turning occasionally, until all sides are browned and the fat runs freely from each sausage.

  2. Remove and discard the excess fat, then add the tomato sauce to the pan with the sausages, scraping the bottom of the pan to take up any browned bits. Season with salt and pepper, if necessary, reduce the heat to a low simmer, and cook, covered, for 1 1/2 hours, stirring occasionally. Remove the sausages from the sauce, slice, and set aside, along with the sauce.

  3. Bring 2 quarts of water to a boil and add the sea salt and oil. Stir in the cornmeal, a little at a time, whisking constantly to prevent the formation of lumps. Cook for 5 minutes, until the polenta comes away from the sides of the saucepan. Turn the polenta out onto a clean wooden board and allow to cool. Once it is cool, cut it into strips, using butcher's twine or a very sharp knife. Preheat the oven to 400 degrees.

  4. Cover the bottom of a 9- by 13-inch ovenproof casserole or baking dish with a layer of sauce. Add a layer of polenta slices, then a layer of cheese, a layer of mozzarella, and a layer of sliced sausage. Repeat the process until all the ingredients have been used, ending with a layer of cheese. Bake in the oven 25 minutes. Let sit 5 minutes before serving.


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