italian sausage and vegetables with polenta
(1 rating)
Polenta is underused, but so easy to work with ! What a hearty dish.
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(1 rating)
yield
4 to 6 Servings
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For italian sausage and vegetables with polenta
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1 clovegarlic, minced
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2 conion, sliced
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1/4 cparmesan cheese, grated
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2 tspbasil leaves, for garnish
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1 czucchini, sliced
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1/2 tspsea salt
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1 1/2 cprovolone cheese, shredded
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2 ccrimini mushrooms, sliced
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1/4 tspred pepper flakes, crushed
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1 lbitalian sausage
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1 pkgpolenta, 17 ounces; pre-cooked, cut into 1/4-inch rounds
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1 tspdried oregano
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1 cancrushed tomatoes, with juice; 28 ounces
How To Make italian sausage and vegetables with polenta
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1Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage and drain well.
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2In the same pan add onion and garlic and sauté until onion is soft. Add mushrooms and zucchini. Cook and stir frequently until all liquid evaporates. Add tomatoes, herbs, red pepper flakes and salt and sausage. Simmer for 5 minutes.
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3Spread an even layer (about 2/3 cup) of sauce on bottom of an 11"x7" baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce, followed by 3/4 cup of Provolone. Finish with an additional layer of polenta rounds, remaining sausage sauce and all the Provolone. Sprinkle Parmesan cheese atop.
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4Bake, uncovered, in a preheated 350° F oven for 30 minutes or until bubbly. Let cool slightly before serving. Garnish each serving with fresh basil leaves.
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