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squirrelfood

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.
INGREDIENTS

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

PREPARATION

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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