Ingredients45 m servings 330
- Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray.
- Mix sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in pan.
- Roast 30 minutes or until done, stirring once.
- Stir in remaining broth. Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired.
- Tip: *For extra flavor, cook cornmeal in broth instead of water.
Per Serving: 330 calories; 14.8 34.5 15 31 1377 Full nutrition
ReviewsRead all reviews 13
Made as directed except: used a can of diced tomatoes, store bought polenta and I used Venison Italian sausage [was looking for a way to use up a 'gift']. WOW!! I can't count the times my husban...
This was my first time with polenta and fennel. I initially messed up the polenta to water/broth ratio, but it was an easy fix and came out well. The dish was great as a whole, but I would proba...
I thought this recipe was great! Since I was really looking for a way to cook up Italian Sausage I had on hand, I altered the veggies a little - I used a regular tomato, cut, onions, carrots and...
This was a pretty easy meal, and it tasted great too. This is only the second time my wife or I had fennel (the first we had it caramelized with onion, and the flavor practically disappeared), a...
Yum! A new way to prepare one of our family's favorites, Italian sausage. I followed the recipe exactly as stated.
Great taste-nutritious- easy... what more can you ask for? I used hot italian sausage and removed casing and also tossed all in a little olive oil before baking- I also served with couscous ins...
What a great recipe! I made the basic cheese polenta the night before (from a recipe on here) and then put all of the ingredients in my slow cooker before I left for church. It was so simple! I ...
We really liked this dish-it was quick and easy, but had lots of flavor. I served mine over polenta-my husband does not like polenta so he ate it over rice and he enjoyed it.