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Sausage-topped polenta. YUM

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Mar. 2nd, 2009 | 06:16 pm
posted by: shogunsquirrel in squirrelfood

from Woman's Day magazine
Takes under 20 mins to make, start to finish. Makes 4 servings, leftovers well.

1 tube (16 or 17 oz) polenta, cut in twelve 1⁄2-in.-thick slices
Nonstick spray
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed
1 small onion, chopped
1 can (15 oz) cannellini beans, rinsed
1 can (14.5 oz) diced tomatoes
2 Tbsp fresh basil leaves, cut in thin strips
12 small slices mozzarella, to put on top of polenta slices


1. Coat both sides of polenta slices with nonstick spray. Heat a ridged stovetop grill pan or large nonstick skillet. Cook polenta 2 minutes each side or until slightly browned and hot. topping with mozzarella cheese optional.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage and onion. Cook 3 minutes, breaking up sausage with a spoon, until no longer pink. Stir in remaining ingredients; cook 2 minutes or until sausage is cooked and mixture is hot.

3. For each serving, top 3 slices polenta with a quarter of the sausage mixture (about 11⁄4 cups).

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