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 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)
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.
Polenta Sausage Bake
Print
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 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)
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.
Recommended
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Grandma's Famous Apple Pie
Feeling nostalgic? Looking for a great dessert? Learn how to bake an apple pie just how Grandma used to make it!
The Best Chocolate Chip Cookies You've Never Eaten
Are you ready to create the World's best chocolate chip cookes? Dive into this award winning recipe for soft, chewy and gooey cookies that will leave your mouth watering.
Caramelized Onion Bruschetta
A delectable appetizer that combines the sweet tang of caramelized onions with the savory flavors of thyme, garlic an pepper. A sure-fire way to WOW your guests!
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!