Categories: Meals

Ingredients

• 2 tbsp olive oil
• 17 oz tube prepared polenta, sliced into 8 rounds
• 8 oz hot Italian sausage, casings removed
• 6 oz cremini mushrooms, diced
• 2 garlic cloves, chopped
• 28 oz can whole plum tomatoes, crushed by hand
• Kosher salt and ground pepper
• 2 tbsp chopped fresh parsley, plus more for topping
• 8 oz sliced mozzarella cheese
• 2 tbsp grated Parmesan

Directions

1. Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.

2. Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 tsp salt and 1/2 tsp pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.

3. Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with Parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Email to a friend | Print this recipe | Back