The most work-intensive part of this recipe is grating cheese. Other than that, I have transformed it into an easier version of Baked Ziti, without any red sauce. If you can get your cheese department to grate the Taleggio and Parmesan for you, it is a great last minute impressive meal for a crowd.
What You Need:
1 lb Italian Turkey Sausage
1 Large Red Onion, finely chopped
2/3 cup Vegetable Stock
3 Tbsp chopped Rosemary & Sage
2 tubes of pre-made polenta
12oz Taleggio Cheese, chopped or grated
1.5 cups grated Parmesan
2-3 Tbsp. Butter
Heat your oven to 350°F. Cut sausages into 1″-2″ pieces and slice chop onion. In a large skillet, heat 1-2 Tbsp olive oil over medium high heat. I end up using more oil in this step because I use turkey sausage. If you are using a fattier meat like pork, you can easily use only 1 tbsp. Add the sausage to the skillet and brown on all sides. Add the onions and cook for about 5 minutes until softened. Add stock and half your herbs and a bit of salt & pepper. Reduce to a simmer. Butter a 9?x13? baking dish.
Slice your polenta in about 1/2 slices. With the tube polenta, I open it by making my first slice while it is still packed. Have a towel or some paper towels handy though because there is liquid in the package that will all want to come out with the first slice. Arrange a layer of polenta (one of your packages) on the bottom of your baking dish. Add half of your sausage mixture, and half your cheeses in layers. Cover with the second tube of polenta, and the remaining ingredients. Sprinkle your remaining herbs on top and dot with the a few pieces of the remaining butter. Bake for 40 minutes until brown and bubbling. Enjoy 🙂 Serve with a small salad or have a great dessert prepared and this will EASILY feed 6 people.