Arrange polenta slices in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 8 minutes, turning once.
While the polenta bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove casings from sausage. Place sausage, bell pepper, and fennel seeds in pan; cook 5 minutes or until the sausage is browned, stirring to crumble. Add seasoning and tomatoes; cook 2 minutes or until thoroughly heated. Pour the sausage mixture over polenta, and top with cheese. Bake at 450° for 3 minutes.
The sausage mixture is fantastic, especially the subtle licorice notes of the fennel seeds, but the polenta underneath was quite plain. Would use a flavored polenta next time, or serve over French bread pizzas or pasta.
I really liked this easy dish, but my husband and son would have prefered the sauce over pasta rather than polenta. I used onion instead of peppers. If you like polenta as much as I do, consider doubling the amount!
This was a great and very easy week night dinner. I am sure I will will use it again, but I doubt for any special occasions or dinner parties. I left out the fennel seeds because there was already some in the sausage I bought and I'm not a huge fan. It was VERY filling. My boyfriend said it reminded him of pizza.
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