So, I make Gordon Ramsay's shepherds pie a lot around here. The last time I made it, it made me start to think and I got creative. One thing with being gluten free, you do start to miss some things, like lasagna.

Which made my wheels start turning.

In place of mashed potatoes, I could use these!

So then I boiled then browned up some sweet Italian sausage and a little onion.

Then I mixed some ground beef and ground pork, with some salt, pepper, thyme, Parmesean cheese and an egg. (I used a pound of each kind of meat, but only used about half of it, so adjust as needed?)

Then I browned those bad boys up in a big skillet.

I sliced the sausage and put them along with the meat balls and onion into my favorite oval casserole dish.
Which I then covered liberally with grated mozzarella cheese.

Then I found a gluten free spaghetti sauce we llike and dumped that over the whole mess.

Meanwhile, in other parts of the kitchen, I had a pot of grits simmering. I added some romano and Parmesean cheeses to this as well as a liberal pinch of salt.

I spread the grits/polenta (they are the same thing) over the top of the casserole, and sprinkled with yet more romano and Parmesean cheeses.

I slapped the whole thing into the oven at 400 degree for about fifteen minutes until the top started to brown nicely.

I did let it rest for a good ten minutes before spooning into it.
It was very pretty
In a lasagna-y sort of way
It was consumed with great relish, some even taking seconds. (And, I wasn't the one going for seconds)
It was a little watery at the bottom, so I think I might put some rice noodles in the bottom next time to absorb that, and I think I might go with either sausage or meatballs but not both, and maybe put in some nice mushrooms or something.