Polenta Sausage Bake

Campbell's Polenta Sausage Bake Recipe

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.

At a glance

Prep

20 min.

Total

45 min.

Serves

8

Bake: 25 min.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Roasted Garlic & Herb Italian Sauce

    Prego® Roasted Garlic & Herb Italian Sauce

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What You'll Need

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 Prego® Roasted Garlic & Herb Italian Sauce
6 ounces shredded fontina cheese or mozzarella cheese (about 1 1/2 cups)

How to Make It

  • 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.

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RID#50420

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