I mentioned in my last post that casseroles are pretty great. The only thing greater than a casserole? One that’s topped with biscuits.
This recipe caught my eye immediately. I will say “polenta” cobbler is a bit of a misnomer to me personally, because I feel there isn’t quite enough cornmeal in the biscuits to officially call them polenta, but semantics schmemantics. There is really nothing to not catch your eye about this recipe – a hearty blend of sausage, spinach, and peppers, topped with flaky biscuits. It’s no wonder I made this dish very soon after saving it.
I decided to add a can of cannellini beans to this mixture, which was an excellent idea on my part (thankyouverymuch). For one, it added some additional protein and bulk – I feel like without the beans, the filling would need to be increased or the cobbler topping decreased, as the biscuit-to-filling ratio was a little too high. Additionally, there is something I love love love about cannellini beans, sausage, and spinach together. I’ve had this combination in many dishes before and the flavors and textures all just work beautifully together. This was absolutely no different, and resulted in a homey, comforting, and straight up tasty meal that we all enjoyed. Although the biscuit topping didn’t have the same texture when eaten as leftovers and was a little more dumpling-like, I still LOVED the leftovers.
This recipe is really easy to adapt to your taste preferences. In addition to adding beans and garlic, I also swapped out the heavy cream for buttermilk in the cobbler topping. Don’t get me wrong, I love cream as much as the next girl, but buttermilk biscuits always get my vote and as a bonus, buttermilk is way healthier than heavy cream.
This cobbler came together quite quickly and I can’t wait to make it again. Since it’s been snowing for about 10 straight hours now, I guess we still have quite a bit of winter weather to “look forward to” so I’ll have time to make it again. Score.
Sausage and Cannellini Bean Polenta Cobbler
For the filling:
1 Tbsp. olive oil
1 lb. Italian sausage (I used turkey), casings removed
1 medium onion, diced
2 red bell peppers, sliced into strips
3 cloves garlic, minced
1/8 tsp. crushed red pepper
1/4 cup flour
2 Tbsp. tomato paste
2.25 cups chicken broth
3 cups baby spinach
1 (15 oz.) can cannellini beans, drained and rinsed
For the cobbler topping:
1.5 cups flour
1/2 cup yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup grated Parmesan or Romano cheese
freshly ground pepper
6 Tbsp. unsalted butter, cold, cut into 1/2″ pieces
1.25 cups buttermilk + 1 Tbsp. for brushing the tops