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Recipes
Sicilian-Style Sausage and Polenta Bake
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • Cooking spray
  • 1 ¼ lb sliced fresh zucchini and yellow squash
  • 1 large shallot
  • 1 (4 oz) package gourmet mushroom blend
  • 1 lb mild Italian sausages
  • 32 oz reduced-sodium chicken broth (or stock)
  • 1 tablespoon olive oil
  • 1 cup cornmeal
  • 3 tablespoons garlic-herb butter
  • 1 teaspoon steak seasoning
  • 1 (16 oz) container Deli artichoke & spinach dip
  • ½ cup shredded Italian-style cheese blend
  • Nonstick aluminum foil
  • ½ cup crispy fried onions (optional)

Steps

    1. Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray. Cut squash and zucchini slices into quarters (about 3 cups). Chop shallot and mushrooms. Remove casings from sausages (wash hands).
    2. Bring broth to a boil in medium saucepan on medium-high. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausages; brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Whisk cornmeal into boiling broth and reduce heat to low. Simmer uncovered 5 minutes, stirring often. Remove pan from heat; stir garlic-herb butter into polenta until melted.
    3. Add squash, zucchini, shallots, mushrooms, and seasoning to sausage; cook and stir 2–3 minutes until squash begins to soften. Remove pan from heat; stir in dip.
    4. Spread polenta evenly in baking dish. Spread sausage mixture evenly over polenta; top with shredded cheese. Cover dish with foil and bake 20 minutes.
    5. Remove foil and top with fried onions, if using; bake 8–10 more minutes until hot and bubbly. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 480, Total Fat 34g, Sat Fat 12g, Trans Fat 0g, Chol 70mg, Sodium 1040mg, Total Carb 24g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 10%