Polenta Sausage Bake

What you'll need:

5 cups water

1 1/3 cup chicken broth

salt and pepper

1 cup coarse-ground polenta

1 cup grated Pecorino Romano cheese

6 tablespoon butter

2 tablespoons lard

1 onion chopped

1 pound bulk Italian sausage

3 cloves garlic minced

1/4 teaspoon red pepper flakes

1 (28-ounce) can diced tomatoes

8 cups spinach leaves chopped

2 cups mushrooms sliced

1/4 cup mozzarella cheese

What to do:

In a large pot bring water and milk to a boil on medium-high heat. Add 1 teaspoon salt and slowly add polenta constantly stirring. Turn down the heat to a simmer and cook for 15-20 or until water has been absorbed. Add butter, cheese, salt and pepper to taste. Pour into a 9 X 13 baking dish and set aside.

In a large skillet heat lard on medium heat and saute onions and mushrooms until soft. Add sausage and cook until lightly brown. Stir in garlic and pepper flakes and cook until fragrant. Stir in tomatoes and simmer. Turn off the heat and add spinach. Sprinkle with 1/4 cup mozzarella cheese and bake on 400 for 10 minutes until cheese has melted.