Recipe by al fresco all natural
"Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner."
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yellow bell pepper, seeded and cut in 2 to 3-inch strips
Vidalia, Texas Sweet or other sweet onion variety, cut in thin strips
1 (12 ounce) package
al fresco® All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices
zucchini, sliced on diagonal in 1/4-inch slices
packaged sliced button mushrooms
1 (18 ounce) package
pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds
This was amazing! I feel guilty to review it though because I know it was posted by the makers of that brand sausage but I didn't use that, I actually used kielbasa because it's what I had. I never had polenta so I made my own with sundried tomatoes and garlic added - then I broiled it brushed with olive oil to be crisp. Everything else was per the recipe and the flavors were amazing. My son didn't care for the polenta but my fussy husband didn't mind it because the flavor of the sausage & veggie part was so delicious. Oh ya, I did use a zucchini but I also added a summer squash as well. And I put the rest of the sundried tomatoes in with the sausage & vegetables. Definitely making this again!!
Disliked the taste of the sausage. Would have enjoyed the dish with a different type of sausage.
Very tasty - didn't have zucchini so used more mushrooms and onion. Sauted polenta in a little olive oil which made it crispy on the outside, creamy inside. Next time will put in sausage together with the onions and peppers and leave out the oil.
excellent, tasty, colorful, and healthy! I grilled the veggies (used a green and red bell pepper instead of yellow) in a little oil, then combined with the grilled and sliced sausage adding the seasoning and vinegar (which I don't normally like but thought it was excellent on this recipe. I never measure so I probably used a light hand when pouring, maybe it wasn't 2 TBLs) I also grilled the polenta slices.
I upped the veggie amounts and threw in some shredded carrots and eggplant instead of yellow pepper. Really tasty. I oven roasted the eggplant and zucchini and grilled the polenta.
I was going to make my own polenta since it is cheeper and fairly easy to make. I forgot this when I started to make dinner tonight and I began cooking quinoa. By the time I got to the polenta part, the quinoa was almost done, so I skipped it. I also forgot the balsamic, but it was still good without it. Next time, I will remember to read the directions first.
This is very good! My husband loved it and ate every last bit. He commented on how much he loved the balsamic addition and he doesn't normally like vinegar. The combination of flavors is was a hit! It's a very flavorful dish and I didn't have to add any extra spices or seasing. I used a wok like I was making stir fry. Followed the cooking directions to a tee except I made a few changes just based on personal preference. I used olive oil instead of garlic oil (because I didn't want to buy any) and just added minced garlic to the onion/pepper mixture. I used baby bellas instead of white button mushrooms and red pepper instead of yellow pepper. Also, I fried the polenta slices in olive oil instead of microwaving to give them a nice, crispy texture on the outside. I would definitely make this again and will likely make it for company. Very, very tasty, thank you!
this was delicious! here's a tip: to save time, use a bag of pre-sliced pepper-and-onion blend (ours is called pepper and onion stir fry). i keep bags in the freezer all the time because they don't go bad quickly, and they're super convenient in all sorts of recipes. in this case, they can replace the pepper and onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Chicken Sausage and Summer Vegetable Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 86
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