- 1
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)
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.