1 hour and 30 minutes

Olive Oil
Quick cooking Polenta, 4 Oz
Chicken broth, 33 Oz
Butter, 2 Oz
Grated Parmesan, 4 Oz plus more for serving
Shredded Mozzarella, 7 Oz
Shredded provolone cheese, 5 Oz
Tomato puree, 21 Oz
Sausage, casing removed, 15 Oz
Chopped basil Leaves, 0,3 Oz


Coat a 9″ x 13″ baking dish with olive oil.

Bring the broth to a boil in a saucepan, then remove from the heat. Add the polenta, pour it slowly and stir for about 1 minute, until mixture thickens. Mix in butter and Parmigiano until they are fully incorporated.

Pour 1/2 of the cooked polenta into the greased baking dish and gently spread the polenta to the edges of the pan. Sprinkle evenly with the shredded cheeses. Then pour the remaining polenta over the cheese and spread to the edges of the pan. Allow the polenta to cool, then cover and chill for 2 hours or up to 24 hours in the refrigerator.

In a skillet brown the sausage, then add the tomato puree. Cover the pan and simmer for 20 minutes.

Preheat the oven to 350˚F.

Bake the polenta uncovered for about 30 minutes, until it begins to brown. Then remove from the oven and allow to cool for about 10 minutes.

Cut into squares and serve warm topping it with the sausage sauce, grated Parmigiano and fresh chopped basil leaves.

Thanks to: Jovina Cooks Italian