This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

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

By: al fresco All Natural

"Chicken sausage and roasted broccoli served with polenta make a simple and satisfying meal in minutes."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage
1 pound broccoli
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
6 ounces roasted red peppers, jar or can cut into strips about 3/4 thick
1 ounce Asiago cheese, shredded or shaved
Extra virgin olive oil cooking spray
1 pound polenta, pre-cooked, cut into 1/2 slices

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.