Polenta Sausage Mozzarella Casserole

Ingredients

• 4 tablespoons olive oil extra virgin 
• 28 ounce canned tomatoes crushed canned
• 1 tablespoon oregano fresh chopped
• 1  onion yellow chopped
• 4 cloves garlic minced
• 0.5 teaspoon salt 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon fennel seeds 
• 1 pound sausage sweet italian (removed from casings)
• 2 pounds polenta prepared
• 8 ounces mozzarella cheese fresh sliced into 1/4-inch slices

Equipment

• frying pan
• sauce pan
• broiler

Directions

1. Heat 3 Tbsp of olive oil in a large (2-3 qt) saucepan on medium heat.
2. Add the sliced onion and sausage and sauté, stirring often, until the meat is browned.
3. Add the garlic, salt, pepper, and fennel seeds to the sauté pan. Cook, stirring occasionally, for 2 minutes.
4. Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.
5. Broil the cooked polenta: While the sauce is cooking, coat the bottom of a 9x13-inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a 1 tablespoon of oil.
6. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with a little more olive oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
7. Add sauce, mozzarella, broil again:
8. Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes.
9. Let cool for a few minutes before serving.