Roasted Vegetables & Italian Sausage With Polenta Recipe

Name: Roasted Vegetables & Italian Sausage With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 cups water; 1 cup polenta; 1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin; 1 yellow or orange bell pepper, sliced (about 1 cup); 1/2 red onion, sliced (about 1 cup); 2 cups grape tomatoes, halved; 4 garlic cloves, crushed; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 4 (4-ounce) lean Italian turkey sausage links; 1 cup water; 2 tablespoon fresh chopped parsley (optional)

Servings: persons

Cooking spray
4 cups water
1 cup polenta
1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin
1 yellow or orange bell pepper, sliced (about 1 cup)
1/2 red onion, sliced (about 1 cup)
2 cups grape tomatoes, halved
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 teaspoon dried oregano
4 (4-ounce) lean Italian turkey sausage links
1 cup water
2 tablespoon fresh chopped parsley (optional)

1
Preheat oven to 425i1/2.
2
Coat a 3-quart baking dish with cooking spray. Combine 4 cups water with cornmeal, and pour into prepared baking dish. Set aside.
3
Slice fennel into very thin pieces. Place in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.
4
Bake sausage and vegetables, uncovered, at 425i1/2 for 20 minutes. Remove from oven; turn sausages and toss vegetables. Place half of vegetable mixture on top of sausages before returning dish to oven.
5
Reduce oven temperature to 350i1/2. Stir cornmeal mixture lightly and place in oven. Bake 45 minutes. Remove cornmeal from oven; stir gently with a fork and return to oven. Bake both dishes 10 additional minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170i1/2. Remove from oven.
6
Stir polenta with a fork; add salt. Polenta will continue to thicken as it stands. Top polenta with chopped parsley, if desired Serve polenta and sausage topped with vegetables and pan sauce.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 4 cups water, 1 cup polenta, 1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin, and more.

Yes, Roasted Vegetables & Italian Sausage With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables & Italian Sausage With Polenta

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