Sicilian Sausage and Polenta Bake

By jenisehinds

Ingredients

• Cooking spray
• 1 1/4 lb presliced yellow squash and zucchini
• 1 large shallot, coarsely chopped
• 1 (4-oz) package gourmet mushroom blend, coarsely chopped
• 1 (32-oz) box reduced-sodium chicken broth (or stock)
• 1 tablespoon olive oil
• 1 lb mild Italian sausage, casing removed
• 1 cup cornmeal
• 3 tablespoons herb garlic butter
• 1 teaspoon steakhouse burger seasoning
• 1 (16-oz) container Deli artichoke & spinach dip
• 1/2 cup shredded Italian-blend cheese
• Aluminum foil
• 1/2 cup french-fried onions (optional)

Details

Servings 1
Adapted from publix.com

Preparation

Step 1

Cooking Sequence:

Prepare sausage mixture; prepare polenta (20 minutes)
Assemble and bake; serve (30 minutes)

Prep:

Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray.
Cut squash and zucchini slices into quarters (about 3 cups).
Chop shallot and mushrooms

Steps:

Bring broth to a boil in medium saucepan on medium-high. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 5–7 minutes, stirring to crumble sausage, or until no pink remains.

Whisk cornmeal into boiling broth and reduce heat to low. Simmer (uncovered) for 5 minutes, stirring often. Remove pan from heat; stir in garlic butter until melted.

Add squash, zucchini, shallots, mushrooms, and burger seasoning to sausage; cook and stir 2–3 minutes or until squash begins to soften. Remove pan from heat; stir in artichoke dip.

Spread polenta evenly in baking dish. Spread sausage mixture evenly over polenta; top with shredded cheese. Cover with foil and bake 20 minutes.

Remove foil and top with fried onions; bake 8–10 more minutes or until hot and bubbly. Serve.