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Dine on a Dime: Sausage and Pepper Topped Polenta Slices

Sausage Polenta 475 Jpg


Love making party platters? How about one that's ready to eat in three easy steps? Hillshire Farm Beef Smoked Sausage headlines a delicious recipe nestled on polenta slices and topped with pepper and basil.

1 pkg. Hillshire Farm Beef Smoked Sausage
1 tube (16 ounces) polenta, cut into 12 slices
2 green bell peppers, chopped
2 medium onions, chopped
1 teaspoon dried Italian seasoning
3 plum tomatoes, cored, cut into 4 slices each
1 cup (4 ounces) crumbled feta or goat cheese
Fresh basil leaves for garnish (optional)
Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage

Preheat oven to 350°F. Cut sausage in half lengthwise, then cut into 1/4" slices; set aside.

Lightly grease a baking sheet with non-stick cooking spray. Place polenta slices on sheet and bake 20 minutes. Top each polenta round with a tomato slice; sprinkle with cheese. Bake 4-5 minutes longer or until cheese starts to melt.

While polenta bakes, heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage, peppers, onions and Italian seasoning. Cook, stirring frequently 8-10 minute or until vegetables are tender.

Transfer 2 polenta stacks to each plate. Top with 3/4 cup of sausage mixture. Garnish with fresh basil if desired.
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