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Italian sausage pie with cheesy polenta topping
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Prepare casserole ahead, freeze or refrigerate, then reheat, top with polenta, and bake.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil classic flavour
  • 1 large brown onion, finely chopped
  • 2 baby fennel bulbs, thinly sliced
  • 1kg good-quality gluten-free pork and fennel sausages
  • 125ml (1/2 cup) red wine
  • 410g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 3 fresh thyme sprigs
  • 1 fresh bay leaf
  • 120g baby kale
  • 500ml (2 cups) gluten-free salt-reduced chicken stock
  • 310ml (1 1/4 cups) milk
  • 170g (1 cup) instant polenta
  • 85g (3/4 cup) coarsely grated fresh mozzarella
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Preheat oven to 200C/180C fan forced. Heat 2 tablespoons of oil in a large frying pan over medium heat, sauté onion and fennel until golden and soft, about 6 minutes. Add garlic and cook until fragrant, about 2 minutes. Transfer the vegetables to a bowl.
  • Remove sausage meat from casings into a bowl. Brown for 6 minutes over medium-high heat. Add wine, reduce for 2 minutes. Stir in onions, tomatoes, water, thyme, bay leaf, and simmer covered for 10 minutes. Add kale and simmer uncovered for 5 minutes until wilted. Season with pepper and transfer to a 2.5L baking dish.
  • In a saucepan over high heat, bring stock and milk to a boil for the polenta topping. Reduce heat to low. Gradually whisk in polenta in a steady stream until combined. Cook and stir for 3 minutes until soft. Add half of the cheeses, season, and stir.
  • Top the sausage mixture with the polenta using a spoon. Sprinkle the polenta with the remaining cheese and bake for 20 minutes, or until the cheese is melted and golden brown.

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