POLENTA ON FLAMEWARE CASSEROLE ENJOY DAN:

BAKED POLENTA WITH SAUSAGE CASSEROLE by CHEF DAN:
Serve 4 Flame ware casserole dish from robbie@CookonClay.com
POLENTA:
4-cups water
1/2-teaspoon salt
1/4-teaspoon pepper
1-1/2 cups corn meal
TOMATO SAUCE:
1 tablespoon olive oil
1 pound spicy turkey sausage
1 (15 oz) can crushed tomatoes
1 onions, halved lengthwise, then cut into thin wedges
1 bell pepper, cut lengthwise into thin wedges
2 garlic cloves, minced
1/4-teaspoon hot pepper flakes
8-ounces fresh mozzarella, cut into 1/4-inch rounds
1/3-cup ricotta cheese
2 tablespoons parmesan cheese.

PREPARE IN ADVANCE: (PRE-HEAT OVEN TO 375 DEGREES)
1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a thin stream, stirring constantly.
3. Reduce heat and cook on very low–heat for 15-20 minutes or so.
4. Pour polenta in a loaf pan and chill a few hours or overnight.
5. Prepare sauce by heating oil in a sauce pan over medium-heat.
6. Add sausage, onion, garlic, bell pepper, red pepper flakes, cook for 5 minutes.
7. Add tomatoes, salt and pepper; cook 20 minutes, or until thick.
8. In a casserole dish pour 1 cup of tomato sauce into the bottom.
9. Unmold polenta and cut into 1/2-inch slices.
10. Cut each slice in half on the bias.
11. Arrange overlapping slices on top if the sauce.
12. Dot with ricotta cheese.
13. Spoon the remaining sauce and top with fresh mozzarella and parmesan cheese.
14. Bake for 30-35 minutes, or until golden brown.
ENJOY DAN: BON-APPETITE!!