16 ounce tub refrigerated polenta with sun-dried tomatoes
medium zucchini, halved lengthwise
tablespoon cooking oil
pound bulk Italian sausage
8 ounce package sliced mushrooms
cup grape tomatoes
teaspoon dried Italian seasoning, crushed
- Preheat broiler. Lightly grease baking sheet. Cut polenta in 12 slices. Place polenta and zucchini on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil 4 to 5 inches from heat for 8 to 10 minutes, until polenta is lightly browned and zucchini is crisp-tender; turning once.
- Meanwhile, in large skillet cook and break up sausage over medium heat until sausage begins to brown. Drain off fat. Add mushrooms, tomatoes, and seasoning to skillet; cook for 5 minutes, until meat is no longer pink. Slice zucchini crosswise. Spoon sausage mixture and zucchini over polenta. Sprinkle with cheese. Makes 4 servings.
Nutrition Facts(Polenta-Sausage Bowl)
- Per serving:
- 547 kcal cal.,
- 40 g fat
- (13 g sat. fat,
- 86 mg chol.,
- 1340 mg sodium,
- 26 g carb.,
- 3 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet