Roasted Vegetables & Italian Sausage With Polenta

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 tablespoons 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 tablespoons fresh chopped parsley (optional)

1
Preheat oven to 425u00b0.
2
Coat a 3-quart baking dish with cooking spray. Combine 4 cups water and polenta, and pour into prepared baking dish. Set aside.
3
Place fennel 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 425u00b0 for 20 minutes. Remove from oven; turn sausages, and toss vegetables. Place half of vegetable mixture on top of sausages before returning baking dish to oven.
5
Reduce temperature to 350u00b0. Stir polenta mixture lightly, and place baking dish in oven. Bake at 350u00b0 for 45 minutes. Remove polenta from oven; stir gently with a fork, and return to oven. Bake both dishes an additional 10 minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170u00b0. Remove from oven.
6
Stir polenta with a fork; polenta will continue to thicken as it stands. Serve polenta and sausage topped with vegetables and pan sauce. Sprinkle with parsley, if desired.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!