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Sausage and Polenta Dinner

Sausage & Polenta


1 Browning Homestead Mild Italian Sausage, Beef or Pork, removed from casing and crumbled

1 package (18 oz) pre-cooked Polenta in a tube (plain or basil garlic) in ½ inch slices

1 large can crushed tomatoes (28 oz) or your own tomato sauce

8 oz low moisture, part-skim mozzarella, shredded

1 medium onion, chopped

4 cloves garlic, minced

4 Tbsp. extra virgin olive oil

2 Tsp basil

½ tsp salt

½ tsp pepper


Heat 3 Tbsp olive oil over medium heat in large skillet, add crumbled sausage and chopped onion and sauté until meat is browned.  Stir in minced garlic, basil, salt and pepper. Stir in tomatoes or your sauce, cover the pan and simmer on med-low for 20 minutes.   While sauce is simmering, lightly coat the bottom of  a “13 x 9” broiler-proof baking pan with olive oil. Arrange sliced polenta in single layer on bottom of the pan (I had 9 slices). Lightly brush tops of polenta slices with olive oil and broil polenta – 5 inches from broiler heat – until golden and crispy, about 15 minutes.  Remove polenta from broiler and remove sauce from heat. Pour sauce with sausage evenly over polenta. Arrange shredded mozzarella evenly over the top and broil for about 2 minutes – 5 inches from boiler heat (time under broiler depends on your broiler, watch carefully and remove when starts to get golden).  Let pan sit for 5 minutes before serving.  Makes 8 servings. 

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