"Chicken sausage and roasted broccoli served with polenta make a simple and satisfying meal in minutes." — al fresco all natural
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1 (12 ounce) package
al fresco® Roasted Pepper & Asiago Chicken Sausage
extra-virgin olive oil
ground black pepper
freshly squeezed lemon juice
roasted red peppers, jar or can cut into strips about 3/4 thick
Asiago cheese, shredded or shaved
Extra virgin olive oil cooking spray
polenta, pre-cooked, cut into 1/2 slices
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.
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.
I made it with asparagus because I cannot have broccoli; it was very good!!
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.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 79
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