POLENTA CASSEROLE

IF CORNMEAL IS INVOLVED BUBBA AND THE CREW, DON'T REALLY CARE WHAT IT'S CALLED. COUNTRY FOLK LOVE THEM SOME CORN MEAL!!! ME ON THE OTHER HAND, I LOVE ME SOME POLENTA. THIS CASSEROLE DELIVERS COMFORT WITH CREAMY POLENTA AND A HEARTY TOMATO RAGU STUDDED WITH SPICY SAUSAGE AND EGGPLANT. I ALWAYS DOUBLE THE RECIPE SO I CAN FREEZE TWO CASSEROLES FOR LATER.

Ingredients:

• 24 OUNCES HOT ITALIAN SAUSAGE, CASINGS REMOVED
• 24 OUNCES GROUND BEEF CHUCK
• 2 JUMBO ONIONS { 1 POUND EACH }, CHOPPED
• 4 GARLIC CLOVES, FINELY CHOPPED
• 2 CANS { 28 OUNCES EACH } WHOLE FIRE ROASTED TOMATOES IN PUREE
• 2 SMALL EGGPLANTS { 1 POUND EACH }, CUT INTO 1/2-INCH PIECES
• 8 CUPS WATER
• 3 1/2 CUPS CHICKEN STOCK
• 3 CUPS CORNMEAL
• 1 TEASPOON SALT
• 1 1/2 CUPS FRESHLY GRATED PECORINO-ROMANO CHEESE

Directions:

1. IN A 6-QUART DUTCH OVEN, COOK SAUSAGE AND GROUND BEEF OVER MEDIUM-HIGH HEAT 5 TO 6 MINUTES OR UNTIL BROWNED, BREAKING UP MEAT WITH A SPOON. 
2. WITH A SLOTTED SPOON, TRANSFER MEAT TO A LARGE BOWL.
3. TO THE SAME DUTCH OVEN, ADD ONION; COOK OVER MEDIUM HEAT 8 TO 10 MINUTES OR UNTIL TENDER. STIR IN GARLIC; COOK 30 SECONDS.
4. ADD TOMATOES WITH THEIR PUREE; HEAT TO BOILING OVER HIGH HEAT, BREAKING UP TOMATOES WITH A SPOON. 
5. REDUCE HEAT AND SIMMER, UNCOVERED, 10 MINUTES. ADD EGGPLANT AND MEAT; COVER AND COOK 5 MINUTES OVER MEDIUM HEAT. 
6. UNCOVER AND COOK STIRRING OCCASIONALLY, UNTIL EGGPLANT IS TENDER, ABOUT 10 MINUTES LONGER.
7. PREPARE POLENTA: IN A MICROWAVE-SAFE-8-QUART BOWL, WITH A WIRE WHISK, COMBINE WATER, STOCK, CORNMEAL, AND SALT. 
8. MICROWAVE ON HIGH 15 TO 20 MINUTES OR UNTIL CORNMEAL MIXTURE IS VERY THICK.
9. AFTER FIRST 5 MINUTES OF COOKING WHISK VIGOROUSLY UNTIL SMOOTH; THEN WHISK 2 MORE TIMES DURING REMAINING COOKING TIME. REMOVE FROM MICROWAVE; WHISK IN PECORINO.
10. MEANWHILE, PREHEAT OVEN TO 400 DEGREES. SPOON 2 CUPS HOT POLENTA INTO EACH OF FOUR 1 1/2 QUART SHALLOW FOIL CASSEROLES. 
11. SPREAD POLENTA OVER THE  BOTTOM AN UP THE SIDES OF CASSEROLES. SPOON EGGPLANT AND MEAT FILLING OVER POLENTA. SPREAD REMAINING POLENTA AROUND EDGES TO FORM A RIM IN EACH CASSEROLE.
12. BAKE TWO CASSEROLES 30 MINUTES OR UNTIL HOT. LET STAND 10 MINUTES FOR EASIER SERVING.
13. PREPARE TWO CASSEROLES FOR FREEZING.

ACTIVE TIME: 40 MINUTES
TOTAL TIME: 2 HOURS
MAKES: 4 MAIN-DISH SERVINGS PER CASSEROLE