This recipe using polenta is similar to lasagne, except layers of firm polenta are used in place of the pasta.

This is a hearty dish that is wonderful during those cold winter months when you are looking to prepare something comforting.


1 oz. Dried Porcini Mushrooms
1 Pound Italian Sausages
4 Tablespoons Oil
2 Garlic Cloves. Finely Minced
1 Small Onion, Finely Chopped
1 Cup White Wine
2 Cups Homemade Chicken Broth
Salt & Pepper To Taste
1 Cup Parmesan Cheese
1 Cup Grated Fontina or Mozzarella Cheese
1 Cup Chopped Tomatoes
3 Tablespoons Tomato Paste
1/4 Cup Chopped Parsley
1 Teaspoon Dried Oregano


Prepare the polenta according to directions and allow to cool. Soak the dried porcini mushrooms in 2 cups of warm water for 30 minutes. Reserve the liquid, and strain. Drain the mushrooms and chop finely. Remove the casing from the sausage and break up. Heat the oil in a medium sized pot. Add the onion and cook until softened. Add the garlic, and cook an additional minute. Add the mushrooms and sausage and cook until the meat begins to brown and is no longer pink. Add the wine and continue cooking until it has almost evaporated. Add the tomatoes and paste and mix well. Add the broth, and 1 cup of the mushroom liquid. Season with salt and pepper and herbs, and cook until thickened, about 1 1/2 hours.

Preheat the oven to 400 degrees F. Grease a 9 X 12 inch baking pan. Cut the cooled polenta into slices and layer on the bottom of the pan. Spread a scoop of the sauce over this, and sprinkle with half of the cheese. Repeat these layers again. Bake for 20 minutes or until bubbly and golden. Let sit 10 minutes before serving.

Note: Both the polenta and the sauce can be prepared the day before and then brought to room temperature before assembling. Try experimenting with your own sauces and ingredients!