Roasted Vegetables & Italian Sausage with Polenta
More From Health
Total: 1 Hour, 35 Minutes
Amount per serving
- Calories: 390
- Fat: 14g
- Saturated fat: 3g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.0g
- Protein: 25g
- Carbohydrate: 41g
- Fiber: 5g
- Cholesterol: 76mg
- Sodium: 498mg
- Cooking spray
- 4 cups water
- 1 cup polenta
- 1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin
- 1 yellow or orange bell pepper, sliced (about 1 cup)
- 1/2 red onion, sliced (about 1 cup)
- 2 cups grape tomatoes, halved
- 4 garlic cloves, crushed
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 4 (4-ounce) lean Italian turkey sausage links
- 1 cup water
- 2 tablespoons fresh chopped parsley (optional)
- 1. Preheat oven to 425°.
- 2. Coat a 3-quart baking dish with cooking spray. Combine 4 cups water and polenta, and pour into prepared baking dish. Set aside.
- 3. Place fennel in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil, and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.
- 4. Bake sausage and vegetables, uncovered, at 425° for 20 minutes. Remove from oven; turn sausages, and toss vegetables. Place half of vegetable mixture on top of sausages before returning baking dish to oven.
- 5. Reduce temperature to 350°. Stir polenta mixture lightly, and place baking dish in oven. Bake at 350° for 45 minutes. Remove polenta from oven; stir gently with a fork, and return to oven. Bake both dishes an additional 10 minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170°. Remove from oven.
- 6. Stir polenta with a fork; polenta will continue to thicken as it stands. Serve polenta and sausage topped with vegetables and pan sauce. Sprinkle with parsley, if desired.
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