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Italian Sausage and Vegetables with Polenta

Russ Myers


Polenta is underused, but so easy to work with ! What a hearty dish.

★★★★★ 1 vote
4 to 6 Servings
30 Min
45 Min


1 clove
garlic, minced
2 c
onion, sliced
1/4 c
parmesan cheese, grated
2 tsp
basil leaves, for garnish
1 c
zucchini, sliced
1/2 tsp
sea salt
1 1/2 c
provolone cheese, shredded
2 c
crimini mushrooms, sliced
1/4 tsp
red pepper flakes, crushed
1 lb
italian sausage
1 pkg
polenta, 17 ounces; pre-cooked, cut into 1/4-inch rounds
1 tsp
dried oregano
1 can(s)
crushed tomatoes, with juice; 28 ounces


1Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage and drain well.
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.
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.
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.

About Italian Sausage and Vegetables with Polenta

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: American