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Polenta-Sausage Bowl

Makes: 4 servings
Start to Finish 20 mins
Polenta-Sausage Bowl
Ingredients
  • 1 16 ounce tub refrigerated polenta with sun-dried tomatoes
  • 2 medium zucchini, halved lengthwise
  • 1 tablespoon  cooking oil
  • 1 pound  bulk Italian sausage
  • 1 8 ounce package sliced mushrooms
  • 1 cup  grape tomatoes
  • 1 teaspoon  dried Italian seasoning, crushed
  • Finely shredded Parmesan cheese
Directions

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 547,
  • Fat, total (g) 40,
  • chol. (mg) 86,
  • sat. fat (g) 13,
  • carb. (g) 26,
  • fiber (g) 3,
  • pro. (g) 23,
  • vit. A (IU) 875,
  • vit. C (mg) 32,
  • sodium (mg) 1340,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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