Baked Polenta With Spicy Sausage Sauce
Adapted from Cooking Light
1 TBS EVOO
1 Packaged of sun-dried tomato chicken sausages, sliced
1 Cup onions, diced
3 Garlic cloves, minced
1 TBS fresh oregano
1/2 TSP crushed red pepper
2 (14 OZ) Cans of low-sodium, fire-roasted tomatoes
Pre-cooked polenta, sliced into 3/4-inch thick rounds
EVOO for brushing
Sea salt and fresh ground pepper
1 Package of baby spinach
Parmesan cheese for serving
Polenta is a great, quick-cooking base for saucy dishes like this spicy sausage sauce from Cooking Light. I'm going to serve this sauce with baked polenta rounds and sautéed spinach. I have never cooked with polenta before, but there are so many pre-made options in the grocery store that you just slice and re-heat. It's so easy, and it makes any dish look restaurant-quality.
Pre-heat oven to 350 degrees. Arrange the polenta rounds on a parchment-lined baking sheet and lightly brush with EVOO. Season with fresh cracked pepper and sea salt. Bake for 15-20 minutes.
In the meantime, heat oil in a sauté pan over medium-high heat. Sauté sausage for 3 minutes, or until browned. Add the onions, and sauté until they being to soften. Sauté the garlic for 30 seconds. Stir in the oregano, pepper and tomatoes; bring to a boil. Reduce heat, and let simmer for 15 minutes.
Heat oil in a separate pan and sauté the spinach with some salt and pepper.
Arrange polenta rounds on plate, top with spinach and sauce. Serve with fresh-grated Parmesan cheese.
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