Baked polenta with sausage and mushrooms is a delicious winter dish that is very easy to prepare.
A traditional dish like polenta with mushrooms and sausage is even richer and tastier thanks to a gratin obtained with a passage in the oven that makes it even more appetizing and perfect for a family Sunday lunch or a warm and comforting dinner with friends.
Read how to make baked polenta with sausage and mushrooms with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz sausage
- 11 oz mushrooms
- 6.5 oz instant cornmeal
- 3.5 oz mozzarella
- 10.5 oz tomato sauce
- 3.5 cups water
- parmesan (grated)
- extra virgin olive oil
- salt
Preparation of Baked Polenta with Sausage and Mushrooms
Clean the mushrooms with a damp paper towel, cut off the roots, and chop them into pieces.
Remove the casing from the sausage and crumble it.
Heat a drizzle of extra virgin olive oil in a pan and let the crumbled sausage brown on all sides.Add the mushrooms, stir, and let them flavor for five minutes, then add the tomato sauce, season with salt, and stir.
Cook for another five minutes, then turn off the heat.
Put the water in a large pot with half a tablespoon of coarse salt and bring it to a boil.Put the water in a large pot with half a tablespoon of coarse salt and bring it to a boil.
Add the instant cornmeal for polenta in a fine stream and stir with a whisk until your polenta is ready (follow the times indicated on the instant cornmeal package).
Grease a baking dish and pour in the polenta, leveling it.
Cover it with the sausage and mushroom sauce.Add the mozzarella cut into pieces and a sprinkle of grated parmesan.
Bake in a preheated static oven at 356°F for fifteen minutes.
Remove from the oven and immediately serve your baked polenta with sausage and mushrooms.
Notes
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