Roasted Vegetables & Italian Sausage with Polenta |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Serve Italian comfort food in a polenta dish with roasted vegetables and sausage. Ingredients:
cooking spray |
4 cups water |
1 cup polenta |
1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin |
1 yellow or orange bell pepper, sliced (about 1 cup) |
1/2 red onion, sliced (about 1 cup) |
2 cups grape tomatoes, halved |
4 garlic cloves, crushed |
1 tablespoon olive oil |
1/2 teaspoon dried oregano |
4 (4-ounce) lean italian turkey sausage links |
1 cup water |
2 tablespoon fresh chopped parsley (optional) |
Directions:
1. Preheat oven to 425ï¿1/2.
2. Coat a 3-quart baking dish with cooking spray. Combine 4 cups water with cornmeal, and pour into prepared baking dish. Set aside.
3. Slice fennel into very thin pieces. Place in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.
4. Bake sausage and vegetables, uncovered, at 425ï¿1/2 for 20 minutes. Remove from oven; turn sausages and toss vegetables. Place half of vegetable mixture on top of sausages before returning dish to oven.
5. Reduce oven temperature to 350ï¿1/2. Stir cornmeal mixture lightly and place in oven. Bake 45 minutes. Remove cornmeal from oven; stir gently with a fork and return to oven. Bake both dishes 10 additional minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170ï¿1/2. Remove from oven.
6. Stir polenta with a fork; add salt. Polenta will continue to thicken as it stands. Top polenta with chopped parsley, if desired Serve polenta and sausage topped with vegetables and pan sauce.
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