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Polenta with Sausage, Corn and Zucchini

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic , diced
  • 1 package (4 sausages) smoked chicken apple sausages (or sausages to your liking) - sliced into 1 inch rounds
  • 1 medium zucchini - cut into 1/2 inch rounds
  • 1 small can (8 oz) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 roll of polenta - sliced into 1/2 inch rounds
  • 1/2 package 16 oz. frozen corn
  • 1 1/2 cups shredded Monterey jack and cheddar cheeses
 

Method

Heat olive oil over medium heat in a large saute pan. Saute onion until clear, add garlic and saute for another 2 minutes. Add sliced sausages and brown on both sides. Add zucchini, corn, tomato sauce, oregano and thyme to the sausage mixture.  Stir and continue to saute until zucchini is softened.

Place sliced polenta rounds in bottom of 9 x 13" casserole dish.

Spoon sausage/vegetable mixture over the polenta slices, spreading out evenly into the dish.   Top with shredded cheese.

Bake in a 375 degree F. oven until the cheese is melted on top. Serve as a one-dish meal!

Serves 6 people

Contributor: Heidi Petras

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