polenta and sausage casserole

We haven't tried this recipe, but it includes lots of ingredients we usually have on hand, so it should be a good go-to in a pinch.

Polenta Layered with Cabbage and Sausages

Ingredients:
3 tablespoons olive oil
6 sweet italian sausages
2 pounds savory cabbage, thinly sliced (about 15 cups)
2 cups beef stock or canned beef broth
2 cups coarsely chopped peeled tomatoes
2 cups uncooked polenta (prepare as directed)

Directions:
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add sweet Italian sausages; sauté sausages until golden brown on all sides. Add thinly sliced cabbage; sauté until cabbage is wilted, about 10 minutes. Add 2 cups beef stock and chopped tomatoes. Bring to a boil. Reduce heat to low. Cover and simmer 40 minutes to blend flavors. Remove sausages.

Preheat oven to 350°F. Spoon half of Basic Polenta into 13x9x2-inch glass baking dish. Top with half of cabbage and half of cooking liquid. Spoon remaing polenta atop cabbage. Arrage Italian sausages atop polenta. Spoon remaining cabbage and cooking liquid over sausages. Bake unitl flavors blend, about 30 minutes.

Courtesy of Epicurious.com