Step 1

In a large skillet cook sausage, jalapeño pepper (if desired), and the 2 cloves garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently.

Step 2

In another large skillet heat oil over medium heat. Add mushrooms, green onions, the 2 cloves garlic, and rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.

Step 3

For polenta, in a large saucepan bring broth, the water, and Italian seasoning to boiling. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally.

Step 4

Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish.

Step 5

Working quickly, spread half of the polenta over sausage mixture in dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely.

Step 6

Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.

Step 7

To serve, thaw in the refrigerator overnight (casserole may still be a bit icy). Preheat oven to 350°F. Remove plastic wrap; re-cover with foil. Bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving.