Sausage and Polenta Bake

• 3 tablespoons extra virgin olive oil, divided
• ½ lb. spicy Italian sausage, casings removed
• 2 ounces Cremini mushrooms, cleaned and sliced
• ½ yellow onion, diced
• 1 garlic clove, minced
• 1 tablespoon minced thyme or 1 teaspoon dried
• polenta
• 4 ½ cups water
• 1 ½ cups coarse yellow cornmeal
• 3 tablespoons unsalted butter
• 4 ounces goat cheese, crumbled
• 2 tablespoons grated Parmesan
• salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Put sausage in the 11” skillet and brown over medium-high heat. Remove with slotted spoon the sausage into a mixing bowl and set aside.
3. Leave sausage grease remaining in the skillet and add mushrooms. Sauté for 2 to 3 minutes. Add onion, garlic and thyme and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
4. Pour mushroom mixture over sausage and fold together.
5. Pour water into the 9 ½” saucepan and bring to a boil. Generously season water with salt and pepper. Whisk cornmeal into water and reduce heat to medium. Continuously stir the polenta for about 5 minutes. Add butter, goat cheese and Parmesan and stir until fully incorporated. Adjust seasonings.
6. Pour half the polenta back into the 11” skillet and spread into an even layer. Pour all but ½ cup of the sausage/mushroom mixture, in an even layer over the polenta and top with remaining polenta (creating almost a layered casserole). Sprinkle the top with the remaining sausage/mushroom mixture and crumbled goat cheese.
7. Bake for 20 to 25 minutes. Allow to cool for about 10 minutes. Serve