Ingredients
12 ounce(s) hot Italian turkey sausage, casings removed
12 ounce(s) meatloaf mix (veal, pork, and beef) or ground beef chuck
1 (1-pound) jumbo onion, chopped
2 clove(s) garlic, finely chopped
1 can(s) (28-ounce) whole tomatoes in puree
1 small (1-pound) eggplant, cut into 1/2-inch pieces
4 cup(s) water
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 1/2cup(s) cornmeal
1/2teaspoon(s) salt
3/4cup(s) freshly grated Pecorino Romano or Parmesan cheese
Preparation
In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl. To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally. Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano. Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing
