Polenta Casserole


1 box instant cooking polenta
2 tablespoons unsalted butter
1-1/2 pounds sweet pork sausage, removed from the casing
(Or lean ground beef)
2 to 2-1/2 cups prepared tomato sauce
Salt to taste
Freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese


Cook the polenta as directed on the box. Let cool slightly, scoop the polenta out onto a lightly oiled baking sheet and spread it evenly. Cover and refrigerate at least an hour or even better, overnight.

Melt 2 tablespoon of butter (or EVOO) in a sauté pan and cook the loose sausage until it’s browned. (I boil and drain the chop meat first to eliminate a lot of fat).

Stir in the tomato sauce and cook for 20 minutes. Season with salt and pepper.

Preheat the oven to 350°F. Butter a 9 X 12-inch casserole dish. Cut the polenta down the middle so you have two full even layers that will fit the bake dish. Spread a thin layer of the sausage sauce in the casserole dish. Put the first Polenta layer down over the mix, spread a thick layer of the meat mix over that layer. Place the 2nd polenta layer gently on top and spoon the remaining meat mix on top and sprinkle with cheese and Parsley.

Bake until the cheese is nicely browned and the casserole is hot, about 25 to 30 minutes.
Let the casserole stand for about 5 minutes before cutting.

Cheeseburger Meatloaf


3 pounds Ground Beef
1 /12 cups Panco bread crumbs
2 medium onions, diced
4 dill pickle spears, diced
3 eggs, beaten
2 cups shredded Cheddar cheese
Salt and ground black pepper
5 TBS Ketchup / 5-6 additional TBS
4 TBS Yellow Mustard


Preheat oven to 375 degrees F (175 degrees C).

In a large bowl, combine the beef, shredded cheese, bread crumbs, onions, pickles, eggs, mustard, ketchup, salt, pepper, and mix well.

Pat out meat mixture into a large loaf shape in a 10x15 inch baking dish sprayed with non-stick spray.

Pour about 5-6 TBS on the top of the meatloaf and with the back of a large spoon, spread it all over to coat the top and sides. Sprinkle with a little salt and pepper.

Bake 1 - 1 ½ hours, or until internal temperature reaches 160 degrees F,
(70 degrees C).