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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl. | 2. To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally. | 3. Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano. | 4. Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago. | 5. Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.). | 6. Makes 8 servings (in 2 casserole dishes). | 7. Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot italian sausage	12	ounces		302.6	0.0	67.32	1.7
beef	12	ounces	ground lean	397.8	0.0	78.438	9.146
onion	16	ounces	chopped	181.4368	42.3655	4.9895	0.4536
garlic clove	4		chopped	302.6	0.0	67.32	1.7
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
eggplant	1		cut	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
chicken broth	1 3/4	3/4		136.71	3.3075	19.4922	4.5864
cornmeal	1 1/2	1/2		662.46	140.7087	14.8596	6.5697
salt	1/2	teaspoon		-	-	-	-
pecorino romano cheese	3/4	cup	grated	302.6	0.0	67.32	1.7
pecorino romano cheese		cup	grated	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.