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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. polenta (24 oz., prepared, cut in 1/2-inch slices)
- 1 lb. sweet Italian sausage links (removed from casings and crumbled)
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 red onion (medium, chopped)
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 cup shredded mozzarella cheese (about 4 oz)
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Directions
- Bake polenta on greased baking sheet according to package directions.
- Meanwhile, brown sausage in 10-inch skillet over medium-high heat. Remove sausage from skillet and set aside.
- Heat Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 5 minutes or until sausage is done. Arrange polenta on serving platter, then top with sauce and sprinkle with cheese.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium700mg29% |
| Potassium550mg16% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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