Italian Sausage & Vegetable Roast

Imagine the aroma of sweet sausage, roasting in the oven with peppers,
tomatoes and fennel, all served over creamy polenta - you won't be able
to keep them out of the kitchen!

Italian Sausage & Vegetable Roast
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 30 min.

1 lb. sweet Italian pork sausage, cut into 1/2" pieces
1 medium red pepper, cut into 1" strips
2 fennel bulbs, cut into wedges
6 medium Italian plum tomatoes, cut into wedges
2 tsp. dried oregano leaves, crushed
1 1/2 cups Swanson(R) Chicken Broth or Swanson(R) Natural Goodness(R)
Chicken Broth
4 cups hot cooked creamy polenta *

Directions:
 PREHEAT oven to 425 degreesF. Spray roasting pan with vegetable cooking
spray.
 MIX sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in pan.
 ROAST 30 min. or until done, stirring once.
 STIR in remaining broth. Serve with pan juices over polenta. Garnish
with freshly grated Parmesan cheese, if desired. Serves 6.
 TIP: *For extra flavor , cook cornmeal in broth instead of water.

Kitchen Clip:
Kick it up a notch by using hot Italian sausage instead of the sweet
sausage.
Received on Wed Mar 26 19:31:31 2008