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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.

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