Baked Polenta With Spicy Sausage Sauce

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.