Serve Italian comfort food in a polenta dish with roasted vegetables and sausage.

Recipe by Health July 2010


Credit: Jim Bathie

Recipe Summary

1 hr 15 mins
1 hr 35 mins
20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425�.

  • Coat a 3-quart baking dish with cooking spray. Combine 4 cups water with cornmeal, and pour into prepared baking dish. Set aside.

  • Slice fennel into very thin pieces. Place 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.

  • 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 dish to oven.

  • Reduce oven temperature to 350�. Stir cornmeal mixture lightly and place in oven. Bake 45 minutes. Remove cornmeal from oven; stir gently with a fork and return to oven. Bake both dishes 10 additional minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170�. Remove from oven.

  • Stir polenta with a fork; add salt. Polenta will continue to thicken as it stands. Top polenta with chopped parsley, if desired Serve polenta and sausage topped with vegetables and pan sauce.


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