This is probably in our top 5 meals for dinner. Literally, it’s so good. When we first made this (it actually came found Food Network Magazine and it was for one of our weekly FN nights where we recreate a new meal from the current issue), I wasn’t sure about the polenta.. To be honest, I never had it before. But once you take your first composed bite, everything works together perfectly.
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You get the crispness of the polenta on the outside but the softness in the inside. The Italian sausage mixture is beyond delicious and pairs so well with the polenta rounds. All in all, this is a keeper, trust us! The best part is that this recipe is start to finish about 40 minutes, if less. It’s really easy to put together early and bake off when you are ready for dinner. I’ve even made a double helping before and frozen it. It’s really a fool proof recipe for any sized family!
Heat the olive oil in a nonstick pan on medium-high heat and pre-heat oven to 400 degrees. Slice the polenta into rounds while it is heating.
Fry the polenta until golden, flipping over to fry the other side too. Place the polenta on a plate and set aside.
Add the sausage to the same pan, breaking it up and cooking thoroughly.
Stir in the diced tomatoes, add salt and pepper and let it boil together.
After the sauce has reduced slightly, remove from the heat.
Transfer the sausage and tomatoes into a oven safe pan, layering the polenta rounds on top then adding the mozzarella on top.
Cook in the oven for another 5-10 minutes to melt the cheese and mend the flavors.
Top with parmesan cheese and ENJOY!
Hey there, I’m Alexis! I’m a low carb living, Cuban and Puerto Rican, living in Seattle, Washington. I serve as a brand + web designer for fellow teacherpreneurs and small businesses by day. I find joy in sharing my low carb recipes here as well, and am a self-proclaimed pure perfectionist in everything I do.
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