Polenta Sausage Casserole

• 1 T olive oil
• 1 1/2 lbs italian sausage, remove casing and crumble
• 1 cup chopped onions
• 1/2 cup chopped red bell peppers
• 1 cup chopped green bell pepper
• 1 t minced garlic
• 1 1/2 t mixed Italian dry seasonings
• 2 cups canned whole tomatoes with juice crushed
• 1/4 t freshly ground black pepper
• salt to taste
• 3 cups Creamy polenta
• 2 T cold unsalted butter cut into small pieces
• 1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 350 degrees
2. Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with wooden spoon about 5 minutes. Transfer the sausage to a paper towel lined plate. Add the onions and bell peppers to the pan and cook until they begin to soften about 2 minutes. Add the garlic and Italian seasoning and cook for another 2 minutes. Return the sausage to the pan, stir to mix and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt. Pour the sausage mixture into a 9 x 13 inch baking dish, distributing it evenly. Pour the polenta on top spreading it evenly with a rubber spatula. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.

olive oil, italian sausage, onions, red bell peppers, green bell pepper, garlic, tomatoes, ground black pepper, salt, polenta, t, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/polenta-sausage-casserole-1238462 (may not work)