Baked Polenta from Spoon Fork Bacon

I don't cook with Polenta as much as I would like to. As a fan of Cast Iron, I like this Polenta recipe made in a Cast Iron Skillet.

3 TBS Olive Oil, divided
1/2 pound of real Italian Sausage, casing removed or Vegetarian Field Roast Italian Sausage, casing removed.
2 oz. Cremini Mushrooms, sliced
1/2 Yellow Onion, diced
1 clove of Garlic, minced
1 TBS minced thyme

Polenta:
4 1/2 C water
1 1/2 C coarse Yellow Cornmeal
3 TBS Butter
4 oz. Goat Cheese, crumbled + additional for topping
2 TBS grated Parmesan
Salt and Pepper to taste

Preheat oven to 350 degrees

Pour 1/2 TBS Oil in a 10" Cast Iron Skillet:
Brown the Sausage.
place Sausage in a bowl and set aside

Pour remaining Oil in the skillet and saute the Mushrooms for 2 - 3 minutes.
Add Garlic, Onion and Thyme.
Saute 3 - 4 minutes. Season with Salt and Pepper.
Add Mushrooms to the Sausage mixture , mix well and set aside.

In a medium saucepan, bring the water to a boil, season with Salt and Pepper.
Whisk Cornmeal into the water, reduce heat to medium.
Continue stirring for 5 minutes.
Add Butter, 4 oz. Goat Cheese and Parmesan, stir until fully incorporated.

Lightly oil the skillet and pour 1/2 the Polenta into the pan and spread out evenly.
Reserve 1/2 of the Sausage mixture and set aside.
Spread out the remaining Sausage over the Polenta and spread out evenly.
Top with the remaining Polenta and spread evenly.
Sprinkle with remaining Sausage .
Sprinkle with additional Goat Cheese.

Bake 20 - 25 minutes
Cool 10 minutes.

Enjoy!
Peace in the Kitchen!