It's always great to find a dish that can be served for breakfast, brunch, lunch or dinner, as with this polenta pie. This recipe for Polenta Pie with Sausage, Spinach and Sun-Dried Tomatoes features a bottom layer of polenta (flavored with sharp cheddar cheese), which is then topped with a layer of chopped fresh spinach (frozen spinach may also be used). Italian sausage (bulk or in casings) is crumbled and sautéed with chopped green onions, minced garlic and sun-dried tomatoes, then arranged over the layer of spinach. A generous helping of shredded mozarella cheese is then sprinkled over the top of the pie, and the pie is baked for 15-20 minutes until the mozzarella has melted and the pie has heated through.

Polenta is made with a combination of cornmeal and water (or sometimes broth), and is briefly cooked on the stove until it forms a texture similar to porridge. This recipe for polenta is made with a generous amount of cheddar cheese, giving it additional great flavor. You can use bulk Italian sausage or Italian sausage that comes in casings, and can use mild or spicy, depending on your personal preference. When purchasing the sun-dried tomatoes, be sure to purchase the dried version that comes in a bag rather than the jar (with liquid). Leftover slices of this polenta pie reheat beautifully in the microwave - simply place a slice on a microwave-safe plate loosely covered, and heat for 1 to 1 1/2 minutes until it's heated through. You'll not only enjoy how easy this polenta pie recipe is to make, you'll bask in the wonderful aromas that fill your home while you're sautéing the sausage with the green onions, garlic and sun-dried tomatoes!