• 4servings
  • 30minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 log(s) (16-ounce) plain precooked polenta , cut into 8 rounds

  2. 2 tablespoon(s) grated Pecorino Romano cheese

  3. 12 ounce(s) Italian turkey sausage , casings removed

  4. 2 medium (8 ounces each) zucchini , cut into 1-inch chunks

  5. 1 medium yellow pepper , cut into 1-inch chunks

  6. 1 cup(s) marinara sauce

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Line cookie sheet with foil sprayed with nonstick cooking spray. Place polenta on prepared sheet; place in oven 5 to 6 inches from source of heat. Broil polenta 10 minutes or until golden, without turning over. Sprinkle polenta with cheese; broil 1 minute or until cheese melts.

  2. Meanwhile, spray 12-inch nonstick skillet with nonstick spray; heat on medium until hot. Add sausage; cook 8 minutes or until browned, breaking up sausage with side of spoon. Add zucchini and pepper; cook 3 minutes or until vegetables are tender-crisp, stirring often. Add marinara and 1/4 cup water; simmer, covered, 8 minutes.

  3. Place 2 polenta rounds on each of 4 plates; top with sausage sauce.


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