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
- Preheat oven to 350° F
- 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.
- 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.
- 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.
- 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.
- Pour the remaining polenta on top of the mixture in the baking dish and repeat the sausage and onion layer.
- 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.
- This dish can be assembled in advanced, refrigerated, and baked when ready to serve.
Recipe by Chef Jacquelyn Buchanan