I had this recipe up on my blog a LOONG time ago when I was posting recipes that I wanted to try. When that proved impossible to keep track of, I switched to posting only food that I made or ate (soo much more manageable). I FINALLY got around to making this dish that I had tucked away on my wishlist. You can see my original post below with the complete recipe! I’ll add some edits that I made to the recipe (there were not many).
Martha Stewart’s OG Recipe
- 2 teaspoons extra-virgin olive oil
- 1/2 white onion, thinly sliced
- 1/2 pound sweet Italian sausage, casing removed
- 1/2 pound hot Italian sausage, casing removed
- 2 garlic cloves, thinly sliced
- 3/4 cup marinated artichoke hearts, coarsely chopped
- Coarse salt and ground pepper
- 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds …or boil up some cornmeal and make your own polenta!
- 1/3 cup chicken stock
- 1/4 cup fresh parsley (optional), coarsely chopped
What do you do now?
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes.
- Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes.
- Add garlic and cook until fragrant, 30 seconds.
- Remove skillet from heat and stir in artichokes; season with salt and pepper.
- In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes.
- Sprinkle with parsley and serve.
- I put some notes into the recipe already, but I realized that I made the polenta on my own! I used the polenta recipe from the Pork Ragu and Creamy Polenta Recipe
- When the polenta is cooked in the pot, pour it into a baking sheet and even it out. Let it cool and you will get polenta cakes! I cut them into squares, but can cut them into circles like Martha Stewarts recipe