Polenta Sausage Bake
Don't overlook the wonderful change of pace that polenta makes from pasta or rice. This dish is sure to become a frequently requested one.
Ingredients
24 ounces prepared polenta, cut into 1/2-inch-thick slices
0.25 cup grated Parmesan cheese
1 pound sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
2 cups Prego® Traditional Italian Sauce
6 ounces shredded fontina cheeseor mozzarella cheese (about 1 1/2 cups)
0.25 cup grated Parmesan cheese
1 pound sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
2 cups Prego® Traditional Italian Sauce
6 ounces shredded fontina cheeseor mozzarella cheese (about 1 1/2 cups)
Instructions
Heat the oven to 400°F. Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.
Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet. Pour off any fat.
Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.
Bake for 25 minutes or until hot and the cheese is melted.
Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet. Pour off any fat.
Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.
Bake for 25 minutes or until hot and the cheese is melted.
Polenta Sausage Bake
Don't overlook the wonderful change of pace that polenta makes from pasta or rice. This dish is sure to become a frequently requested one.
Directions
Print
Heat the oven to 400°F. Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet. Pour off any fat.Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.Bake for 25 minutes or until hot and the cheese is melted.
Ingredients
24 ounces prepared polenta, cut into 1/2-inch-thick slices0.25 cup grated Parmesan cheese1 pound sweet or hot Italian pork sausage, casing removed1 large zucchini, cut in half lengthwise and sliced (about 2 cups)2 cups Prego® Traditional Italian Sauce6 ounces shredded fontina cheeseor mozzarella cheese (about 1 1/2 cups)
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