Baked Polenta With Roasted Cherry Tomato Sauce And Italian Sausage Recipe by Bruna
Cooking Instructions 1 hour 30 min 1 Make polenta day before or 4 hours before serving. Grease large safe oven baking dish with olive oil. Set aside. In large pan bring water, chicken broth, and salt to a boil. Slowly add cornmeal and constantly stir until well mixed into thick consistency. Remove from heat, add butter and Parmesan. Mix well and pour into greased baking dish. Let cool 30 minutes, cover with plastic wrap and refrigerate 4 hours or overnight. 2 Set oven 350 degrees. In safe oven baking dish add cherry tomatoes, 1/2 tbsp olive oil (save rest for later) 1/2 of the minced garlic, dash of salt and pepper, gently mix and top with rosemary sprig. Cover with foil and bake 20 minutes. I’m separate baking dish or pan bake sausages 20-30 minutes. When sausages fully cook remove from oven and set to the side. 3 Remove foil from tomato baking dish and gently mix tomatoes. Return to oven for 15 minutes. Do not re cover. Heat remaining olive oil in small saucepan, add remaining garlic, basil, parsley, salt and pepper to taste. Mix 1 minute until aromatic. Add can tomato sauce, stir to light boil reduce heat and cover. 4 Safely remove roasted tomatoes from oven, remove Rosemary sprig, add tomatoes and juices to sauce pan, gently mix and continue to cook on low heat until polenta ready. 5 Set oven to 395 degrees. Remove polenta from fridge and remove plastic. Drizzle with olive oil and top off with Parmesan cheese. Place dish in oven for 15-20 minutes uncovered. Let cool 5-10 minutes before cutting. Slice sausages. Plate as desired and serve!! Enjoy 😊 1 Make polenta day before or 4 hours before serving. Grease large safe oven baking dish with olive oil. Set aside. In large pan bring water, chicken broth, and salt to a boil. Slowly add cornmeal and constantly stir until well mixed into thick consistency. Remove from heat, add butter and Parmesan. Mix well and pour into greased baking dish. Let cool 30 minutes, cover with plastic wrap and refrigerate 4 hours or overnight. 1 Make polenta day before or 4 hours before serving. Grease large safe oven baking dish with olive oil. Set aside. In large pan bring water, chicken broth, and salt to a boil. Slowly add cornmeal and constantly stir until well mixed into thick consistency. Remove from heat, add butter and Parmesan. Mix well and pour into greased baking dish. Let cool 30 minutes, cover with plastic wrap and refrigerate 4 hours or overnight. 2 Set oven 350 degrees. In safe oven baking dish add cherry tomatoes, 1/2 tbsp olive oil (save rest for later) 1/2 of the minced garlic, dash of salt and pepper, gently mix and top with rosemary sprig. Cover with foil and bake 20 minutes. I’m separate baking dish or pan bake sausages 20-30 minutes. When sausages fully cook remove from oven and set to the side. 2 Set oven 350 degrees. In safe oven baking dish add cherry tomatoes, 1/2 tbsp olive oil (save rest for later) 1/2 of the minced garlic, dash of salt and pepper, gently mix and top with rosemary sprig. Cover with foil and bake 20 minutes. I’m separate baking dish or pan bake sausages 20-30 minutes. When sausages fully cook remove from oven and set to the side. 3 Remove foil from tomato baking dish and gently mix tomatoes. Return to oven for 15 minutes. Do not re cover. Heat remaining olive oil in small saucepan, add remaining garlic, basil, parsley, salt and pepper to taste. Mix 1 minute until aromatic. Add can tomato sauce, stir to light boil reduce heat and cover. 3 Remove foil from tomato baking dish and gently mix tomatoes. Return to oven for 15 minutes. Do not re cover. Heat remaining olive oil in small saucepan, add remaining garlic, basil, parsley, salt and pepper to taste. Mix 1 minute until aromatic. Add can tomato sauce, stir to light boil reduce heat and cover. 4 Safely remove roasted tomatoes from oven, remove Rosemary sprig, add tomatoes and juices to sauce pan, gently mix and continue to cook on low heat until polenta ready. 4 Safely remove roasted tomatoes from oven, remove Rosemary sprig, add tomatoes and juices to sauce pan, gently mix and continue to cook on low heat until polenta ready. 5 Set oven to 395 degrees. Remove polenta from fridge and remove plastic. Drizzle with olive oil and top off with Parmesan cheese. Place dish in oven for 15-20 minutes uncovered. Let cool 5-10 minutes before cutting. Slice sausages. Plate as desired and serve!! Enjoy 😊 5 Set oven to 395 degrees. Remove polenta from fridge and remove plastic. Drizzle with olive oil and top off with Parmesan cheese. Place dish in oven for 15-20 minutes uncovered. Let cool 5-10 minutes before cutting. Slice sausages. Plate as desired and serve!! 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