Camembert, Sausage & Onion Polenta “Lasagna”

Camembert is robust and aromatic, melting into creamy goodness in this hearty polenta casserole. We call it “lasagna” for the beautiful, colorful layers.

Serves 6 to 8


  • 16 ounces Marin French Camembert with the rind, cut into ½ inch pieces
  • 2 pounds uncooked spicy (or mild) Italian sausage, without casings
  • 3 cups yellow onion, cut into ½ inch chunks
  • 2 tablespoons olive oil, divided
  • 6 cups chicken stock
  • 2 cups milk
  • 2 cups polenta
  • ½ cup prepared basil pesto
  • 3 cups prepared marinara Sauce
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat oven to 350° F
  2. In a medium skillet over medium heat, cook the sausage with 1 tablespoon olive oil until browned, breaking up any large pieces, about 5-7 minutes. Remove sausage from the skillet and set aside.
  3. Add the onion to the skillet, adding 1 tablespoon olive oil if needed. Add salt and pepper to taste and cook on medium heat, stirring frequently until onion is transparent, about 2-3 minutes. Remove from heat and set aside.
  4. In a large saucepan over medium heat, bring the stock and 1 cup of milk to a boil. Stir in the polenta and cook, stirring frequently, until the polenta is cooked through, about 30 minutes. The polenta should be of a pourable porridge consistency. Use the remaining cup of milk to thin the polenta if it becomes too thick.
  5. Stir 12 ounces of the Camembert cubes into the polenta and pour ½ of the mixture into a 9 x 13 inch baking dish. Crumble ½ of the sausage on top of the poured polenta and sprinkle ½ of the onions on top of the sausage. Spoon the pesto evenly over the sausage and onions.
  6. Pour the remaining polenta on top of the mixture in the baking dish and repeat the sausage and onion layer.
  7. Pour the marinara sauce over the sausage/onion layer and top with the remaining cubes of Camembert. Place the baking dish in the preheated oven until lasagna is warmed through and the cheese has melted.
  8. This dish can be assembled in advanced, refrigerated, and baked when ready to serve.

Recipe by Chef Jacquelyn Buchanan

Learn More about the cheeses in this recipe: Camembert