12 ounce(s) hot Italian turkey sausage, casings removed
12 ounce(s) meatloaf mix (veal, pork, and beef) or ground beef chuck
1 (1-pound) jumbo onion, chopped
2 clove(s) garlic, finely chopped
1 can(s) (28-ounce) whole tomatoes in puree
1 small (1-pound) eggplant, cut into 1/2-inch pieces
4 cup(s) water
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 1/2 cup(s) cornmeal
1/2 teaspoon(s) salt
3/4 cup(s) freshly grated Pecorino Romano or Parmesan cheese

  1. In 5- to 6-quart Dutch oven, cook sausage and meatloaf mix on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
  2. To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
  3. Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
  4. Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim.
Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing.
To cook after freezing.  Defrost for 24 hours in fridge.  Bake at 350 for 1 hour coverd.  Uncover and bake an additional 20 minutes.