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Thursday, December 15 2011
Don't overlook the wonderful change of pace that polenta makes from pasta or rice. This dish is sure to become a frequently requested one.

Prep Time: 20 mins
Total Time: 45 mins
Servings: 8

24 oz. prepared polenta, cut into 1/2-inch-thick slices 1/4 cup grated Parmesan cheese1 lb. sweet or hot Italian pork sausage, casing removed1 large zucchini, cut in half lengthwise and sliced (about 2 cups)2 cups Prego® Traditional Italian Sauce or Roasted Garlic and Herb Italian Sauce 6 oz. shredded fontina or mozzarella cheese (about 1 1/2 cups)
1 Heat the oven to 400 degrees F. Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.
2 Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet. Pour off any fat.
3 Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.
4 Bake for 25 minutes or until hot and the cheese is melted.
Posted by: Send a Meal AT 03:09 pm   |  Permalink   |  Email