Martha Stewart Baked Polenta with Sausage and Artichoke Hearts

Martha Stewart baked polenta with sausage and artichoke hearts turns sweet Italian sausage, marinated artichokes and prepared polenta rounds into a bubbly, lasagna-style bake in 45 minutes. This easy one-dish weeknight dinner fits busy school nights, cozy spring suppers and casual family dinners.

Brown the sausage for a full 8 minutes, breaking it into small crumbles with a wooden spoon, because that browning builds the savory base of the whole dish. Pull it early and the bake tastes flat and a little greasy.

Martha starts with a tube of prepared polenta, so there is no stirring or waiting for it to set before you can slice it. Layering the rounds like lasagna noodles and pouring chicken stock over the top keeps them creamy underneath while the edges turn pale gold.

Martha Stewart Baked Polenta with Sausage and Artichoke Hearts

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

480

kcal

Sliced polenta rounds are layered with a savory sausage and artichoke mixture, then baked until bubbling. The stock keeps the polenta tender underneath while the top turns pale golden.

Ingredients

• 2 teaspoons extra-virgin olive oil
  

• 1/2 white onion, thinly sliced
  

• 1 pound sweet Italian sausage, casings removed
  

• 2 garlic cloves, thinly sliced
  

• 3/4 cup marinated artichoke hearts, coarsely chopped
  

• Coarse salt and ground pepper
  

• 1 tube (18 ounces) prepared polenta, cut into ¼-inch rounds
  

• 1/3 cup chicken stock
  

• 1/4 cup fresh parsley (optional), coarsely chopped
  

Directions

• Preheat and soften onion: Preheat the oven to 400°F, then heat 2 teaspoons olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 5 minutes until softened.
• Brown the sausage: Add the sweet Italian sausage with the casings removed and cook for 8 minutes, breaking up the meat with a wooden spoon. It's ready when it is browned all over and no pink is left.
• Add garlic and artichokes: Stir in the sliced garlic and cook for 30 seconds until fragrant. Then take the skillet off the heat, stir in the chopped artichoke hearts and season with salt and pepper.
• Layer the dish: Slice the prepared polenta into 1/4-inch rounds. Layer them in a 2-quart baking dish with spoonfuls of the sausage mixture, like you would build a lasagna.
• Add stock and bake: Pour the chicken stock over the top, then bake for 20 to 25 minutes. It's done when the dish is bubbling and the polenta looks pale golden.
• Finish with parsley: Sprinkle the chopped parsley over the top if you're using it. Then serve it hot, cut into squares like lasagna.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use hot Italian sausage instead of sweet?

Yes, hot sausage works and gives the bake a spicy kick, since the polenta and artichokes are mild enough to balance it. If you want just a little heat, use half sweet and half hot.

How long do leftovers keep?

Store the bake in an airtight container in the fridge for up to 3 days. Reheat it covered in a 350°F oven for about 15 minutes, since the microwave can make the polenta rubbery.

Can I make this ahead of time?

You can cook the sausage mixture a day ahead and keep it in the fridge. Then layer it with the polenta and stock and bake it, adding a few extra minutes because everything starts cold.

Can I use homemade polenta instead of the tube?

Yes, if you cook it, pour it into a pan and chill it until firm, then slice it into 1/4-inch rounds. Soft polenta won't hold its shape in the layers, so it needs to be fully set.

What's the most common mistake with this dish?

Slicing the polenta too thick is the usual problem, since thick rounds stay dense and don't soak up the stock. Keep them close to 1/4 inch so they turn tender and golden.