Polenta Sausage Bake

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.

Polenta Sausage Bake
20 mins
45 mins
by 4.0 7  people
add your rating
add a comment
Shop Kitchen ▾
  • 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 and Herb Italian Sauce
  • 6 ounces shredded fontina or mozzarella cheese (about 1 1/2 cups)
Related Video
How to Make Polenta Sausage Bowl

The delicious combination of Italian sausage and dried Italian seasonings add a kick to this nutritious Polenta-Sausage Bowl. The tomatoes, mushrooms, and zucchini within the mix provides an appealing visual array of colors.

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.
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.
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.
Bake for 25 minutes or until hot and the cheese is melted.
Back to Top