Baked Polenta with Spinach and Chicken Apple Sausage

By Tdunl

Gluten Free

Ingredients

• 2 - 18 ounce tubes of pre-cooked polenta
• 1 medium sized yellow onion, finely chopped
• 1 pound baby spinach
• 2 pounds chicken sausage (use any flavor that you like, we used "apple")
• 3 cups marinara sauce (we used Anise-Vanilla Marinara and it was delicious with the chicken-apple sausage)
• 12 ounces shredded mozzarella cheese
• EVOO

Preparation

Step 1

1. Preheat the oven to 375 ℉, and grease a 9"x13" baking dish with butter.

2. Open cooked polenta, and working with your hands break it up and press it into an even layer in the bottom of the baking dish. Work it well with your fingers to eliminate any lumps and ensure a nice even texture. Season this layer with a little kosher salt and some freshly ground pepper.
In a large skillet, heat the oil over medium heat, and cook the onion about 3-4 minutes until just starting to take color. Add the spinach, and season with a little salt and pepper, cook until wilted and spread evenly over the polenta.

3. Remove sausage meat from casings. Add a little more oil to the pan, and over medium-high heat, cook the de-cased sausage meat until nicely browned on all sides, breaking the meat up into small pieces as you go. When just cooked through, add the marinara to the pan with the chicken and stir well to incorporate. Spread the chicken mix over the spinach, top with the shredded mozzarella and bake, uncovered, for about 30 minutes, until the cheese is light brown and bubbly. Serve immediately with a nice side salad, and some rustic bread.