Looking for something different than the regular rice or noodle casserole? This yummy Polenta Sausage Bake will delight the taste buds and turn into a favorite winter meal requested by the entire family.
Polenta Sausage Bake
24 oz. prepared polenta, cut into 1/2-inch-thick slices
1/4 cup grated Parmesan cheese
1 lb. sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
** I am not a fan of zucchini, so I substitute with fresh mushrooms and diced tomatoes
2 cups jarred pasta sauce
6 oz. shredded Fontina or mozzarella cheese (about 1 1/2 cups)
- Heat the oven to 400 degrees 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 or mozzarella.
- Bake for 25 minutes or until hot and the cheese is melted.
Creativity Bug ~ Sue