Recipes and Cooking Make-Ahead Sausage, Mushroom, and Polenta Bake 4.0 (6) Learn how to make polenta into a lasagna-like casserole with this cheesy baked polenta recipe. This make-ahead meal can be frozen for up to a month. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 20, 2013 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 50 mins Bake Time: 90 mins Stand Time: 10 mins Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound bulk Italian sausage 1 medium fresh jalapeño chile pepper, seeded and finely chopped* (optional) 2 cloves garlic, minced 1 24 ounce jar marinara sauce 1 tablespoon olive oil 4 cup chopped fresh mushrooms ¾ cup thinly sliced green onions (6) 2 cloves garlic, minced 1 teaspoon snipped fresh rosemary ½ cup whipping cream ¼ cup dry white wine or chicken broth ½ teaspoon salt 4 cup chicken broth ½ cup water 2 teaspoon dried Italian seasoning, crushed 1 ½ cup cornmeal 2 cup shredded smoked provolone cheese (8 ounces) Directions In a large skillet cook sausage, jalapeño pepper (if desired), and the 2 cloves garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. In another large skillet heat oil over medium heat. Add mushrooms, green onions, the 2 cloves garlic, and rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally. For polenta, in a large saucepan bring broth, the water, and Italian seasoning to boiling. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally. Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish. Working quickly, spread half of the polenta over sausage mixture in dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely. Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy). Preheat oven to 350°F. Remove plastic wrap; re-cover with foil. Bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving. Tips * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Print Nutrition Facts (per serving) 495 Calories 30g Fat 32g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 495 % Daily Value * Total Fat 30g 38% Saturated Fat 14g 70% Cholesterol 83mg 28% Sodium 1504mg 65% Total Carbohydrate 32g 12% Total Sugars 7g Protein 21g Vitamin C 5.9mg 30% Calcium 282.7mg 22% Iron 3.1mg 17% Potassium 680mg 14% Folate, total 84.7mcg Vitamin B-12 0.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.