READY IN 15 mins

Roasted Broccoli & Crispy Polenta with Roasted Pepper & Asiago Chicken Sausage

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"Chicken sausage and roasted broccoli served with polenta make a simple and satisfying meal in minutes." — al fresco all natural

Directions

Preheat oven to 450 degrees F (230 degrees C).
Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof dish, drizzle olive oil and lemon juice and season with the black pepper. Top with the strips of the roasted red pepper and the shredded Asiago cheese. Bake in the oven for 10 minutes.
Meanwhile, prepare a medium saute pan with pan spray, saute the Roasted Pepper & Asiago Chicken Sausages over medium-high heat 7 - 9 minutes, turning over half way. Slice on the diagonal 1/4 inch thick.
Using a non-stick pan (prepared with pan spray), over medium high heat, brown the polenta slices (2 -3 minutes per side). Should be nicely browned and crispy on both sides.
To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.

Kitchen-Friendly View

PREP 15 mins
READY IN 15 mins

Footnotes

Serving Suggestion: May serve with a roasted red pepper sauce as an accompaniment.

Reviews More Reviews

Most Helpful Positive Review

Apr 16, 2012

I felt a little gourmet putting this together! I have never made or eaten polenta before either. To cook the broccoli easier I steamed it in a covered bowl for 10 minutes, in 1" or so of water, flipping half way through. I loved the way it tasted once I drained it and added the ingredients. The only change I made was reducing the black pepper to 1/8 tsp and adding 2 small pinches of salt. I didn't see the point in heating up the house to bake the broccoli in the oven 2-3 minutes. I wanted to follow the recipe, so I did that. I wish I wouldn't have. The broccoli softened up too much, lost its brighter color, and the bitterness from the red peppers and lemons dominated. I definitely would not add the oven baking part. I also had to brown the polenta for 8 minutes on each side, to get golden. Overall, a pretty quick dish for how fancy it looked. My only complaint, is it did seem a little dry. Maybe, I could come up with a sauce to pull it all together.

—Blender Woman

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Most Helpful Critical Review

Sep 22, 2012

A very nice combination (absolutely love grilling polenta) that we all agreed could have used a sauce of some kind and a little more cheese on the broccoli & peppers. The sausage is inherently dry but it's very tasty. We will make again with twists.

—Doug Matthews

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14 Ratings

May 03, 2012

I made it with asparagus because I cannot have broccoli; it was very good!!

—Milly Suazo

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Apr 15, 2012

My younger 2 kids loved this and I think my youngest son is addicted to Al Fresco now. This was a quick and easy dish. I did make my own polenta instead of storebought.

—~*ArmyWifeyDebbie*~

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Apr 09, 2012

Yummmm! This is a delicious dish that reminds me of our Southern 'shrimp & grits' (without the sauce) in a unique way. I prepared my own polenta so that made the cooking time much longer, but prepared polenta would be a breeze and help you stay within the 15 minute & dinner's ready timeframe. My husband enjoyed it and so did I. This is the third recipe I've made using al fresco chicken sausage and I have been extremely impressed with their quality and the flavors are out of this world! Please check my photos for the other 2 recipes, they are worth your time. Thanks al fresco, you've added a lifelong customer!

—jrbaker

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Sep 30, 2012

This was okay....while each was just fine and tasty...to me could have used something to combine the components together, a sauce or something. As is...it was so so. Even if it's a rather healthy dish, needs something.

—mis7up

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Sep 26, 2012

In order to save a little on time and the extra calories I steamed the broccoli instead of roasting. The lemon juice really enhanced the flavor of the broccoli. I also used sun-dried tomato polenta and it was a nice compliment to the chicken sausage. I love the crispy outside and creamy inside you get from grilling or fying polenta. To be so simple to put together - this dish really had a lot of flavor. I do think it needed some sort of sauce. Next time I would experiment with a roasted red pepper sauce.

—happyschmoopies

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Sep 25, 2012

This is an awesome option for a quick weeknight dinner! I actually made my own polenta (it was my first time - I usually stick to grits) so that part doesn't fit into the "quick" equation, but I think if I make it again I'm gonna skip the polenta, make grits, and save myself the step of having the fry the polenta. I added cheese to my polenta (how many times can I write "polenta" in this review? Let's find out!) so I didn't add any on top. Otherwise, I pretty much followed the recipe. I really liked the sausage with the polenta (there it is again!) because it was kind of like breakfast for dinner and kind of a twist on shrimp and grits (a favorite of mine.) I'll make this again!

—Nashville Nosher

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Nutrition

Calories
180 kcal
9%

Carbohydrates
14.2 g
5%

Cholesterol
38 mg
13%

Fat
8.7 g
13%

Fiber
2.2 g
9%

Protein
11.4 g
23%

Sodium
588 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Broccoli & Crispy Polenta with Roasted Pepper & Asiago Chicken Sausage

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 180
Calories from Fat: 79

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 2.4g 12 %
Cholesterol 38mg 13 %
Sodium 588mg 24 %
** Potassium 186mg 5 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 2.2g 9 %
Protein 11.4g 23 %
** Sugars 2.2g
** Vitamin A 26 %
** Vitamin C 107 %
** Calcium 7 %
** Iron 6 %
** Thiamin 4 %
** Niacin 5 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.