Baked Polenta with Sausage and Tomato-Pepper Sauce

Baked Polenta with Sausage and Tomato-Pepper Sauce
Photo by Iain Bagwell


  • 1 pound bulk Italian sausage, sweet or spicy (or 1 lb. Italian sausage links removed from their casings)
  • 1 medium yellow onion, halved lengthwise, then cut into thin wedges
  • 2 cloves garlic, minced
  • 8 ounces fresh mozzarella, drained and sliced into 1/4-in.-thick rounds
  • ½ teaspoon each salt, freshly ground black pepper, and red chile flakes
  • 1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices
  • 5 ½ tablespoons olive oil
  • + 3 more ingredients
    • 1 tablespoon chopped fresh oregano
    • 2 tubes (16 oz. each) prepared polenta, sliced into 1/2-in.-thick rounds
    • 1 can (28 oz.) crushed tomatoes

1. Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes. 2. Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile fl...

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