Put sausage in the 11” skillet and brown over medium-high heat. Remove with slotted spoon
the sausage into a mixing bowl and set aside.
Leave sausage grease remaining in the skillet and add mushrooms. Sauté for 2 to 3 minutes.
Add onion, garlic and thyme and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Pour mushroom mixture over sausage and fold together.
Pour water into the 9 ½” saucepan and bring to a boil. Generously season water with salt and
pepper. Whisk cornmeal into water and reduce heat to medium. Continuously stir the polenta for
about 5 minutes. Add butter, goat cheese and Parmesan and stir until fully incorporated.
Pour half the polenta back into the 11” skillet and spread into an even layer. Pour all but ½ cup
of the sausage/mushroom mixture, in an even layer over the polenta and top with remaining polenta
(creating almost a layered casserole). Sprinkle the top with the remaining sausage/mushroom
mixture and crumbled goat cheese.
Bake for 20 to 25 minutes. Allow to cool for about 10 minutes. Serve
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!