• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. olive oil

  2. 450g ready made polenta, cut to

  3. 1cm slices

  4. 450g spicy Italian sausage, diced

  5. 150g sliced onion

  6. 100g sliced red pepper

  7. 100g sliced fresh mushrooms

  8. 100g cubed courgette

  9. 1 teaspoon dried Italian herbs

  10. 1 (500g) jar pasta sauce

  11. 5 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven's grill and set the oven rack about 15cm from the heat source.

  2. Line a baking tray with parchment, or lightly coat in olive oil. Arrange the polenta slices on the sheet and brush lightly with olive oil. Grill until lightly browned, about 5 minutes; turn and grill other side for 5 minutes. Keep warm.

  3. In a large frying pan over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink colour, add the onion, red pepper, mushrooms, courgette and Italian herbs. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the pasta sauce and cook until heated through and just starting to simmer.

  4. To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.


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