Polenta Sausage Bake

Want a break from the usual casserole routine? This twist on lasagna,
made with polenta instead of noodles, is just the ticket for shaking up
supper!

Polenta Sausage Bake
from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 25 min.

24 ounces prepared polenta, cut into 1/2-inch-thick slices
1/4 cup grated Parmesan cheese
1 pound sweet *or* hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
2 cups Prego® Traditional Italian Sauce *or* Roasted Garlic & Herb
Italian Sauce
6 ounces shredded fontina *or* mozzarella cheese (about 1 1/2 cups)

1. Heat the oven to 400°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.

Makes: 8 servings.

Kitchen Clip
                              For even more flavor, cook about 1 cup of sliced button
mushrooms with the sausage, then add the zucchini and continue with the
recipe.
Received on Wed Apr 7 16:15:53 2010