BAKED POLENTA WITH SAUSAGE & SUN-DRIED TOMATO SAUCE
3 Tbsp. Olive oil
1 medium Yellow onion, halved lengthwise, then cut into thin wedges
1 medium Yellow, red, or orange bell pepper, cut lengthwise into thin slices
Salt and pepper, to taste
1 lb. Italian sausage, bulk, sweet or spicy (or 1 lb. Italian sausage links
removed from their casings)
1 jar Robert Rothschild Farm Roma & Sun-Dried Tomato Pasta Sauce
2 (16 oz. tubes) Polenta*, sliced into 1/2-in. thick rounds
8 oz. Mozzarella, fresh, drained and sliced into 1/4-in.-thick rounds
Preheat broiler to high.
In a large frying pan, heat 1 Tbsp. oil over medium-high heat. Add onion, bell pepper, salt, pepper, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Add pasta sauce and simmer 10 minutes.
While sauce is cooking, pour remaining 1 1/2 Tbsp. oil into a 9 x 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 5 to 10 minutes.
Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.
Serve with crusty bread & a salad.
*Prepared polenta is sold in most major supermarkets; look in the refrigerated section.