I just love my Cooking Light magazine. It’s probably the one magazine that I’ve subscribed to the longest. Healthy eating is where it’s at for me and this magazine fits the bill. One of the sections I like the most is Dinner Tonight, where I can find healthy, time saving recipes. It’s geared for the working crowd.
I wanted to find an easy, hearty recipe that would be good on a cold night. Voila! I found it. I always seem to add my own spin, so I can’t take full credit for this one. This recipe is from the December 2017 issue and my family loved it.
Italian Sausage Polenta Bake (adapted from Cooking Light Magazine)
4 tsp olive oil, divided
1 16oz tube prepared Polenta cut into 8 slices (3/4-inch thick)
1 lb ground turkey sausage
2 cups sliced zucchini
1 cup chopped onion
5 garlic cloves, thinly sliced
1 jar marinara sauce
2 tsp dried oregano
2 Tbsp red wine vinegar
1+ cups Quattro Formaggio cheese
- Heat 2 tsp oil in a large skillet over medium-high heat. Add polenta slices and cook 4 minutes on each side or until golden brown. Remove from skillet.
- Add remaining 2 tsp oil to the skillet and brown turkey sausage over medium-high heat.
- Add zucchini, onions and garlic. Cook about 6 minutes. Stir in marinara, oregano, and vinegar and stir until incorporated.
- Arrange polenta into a large baking dish. Pour turkey sausage and vegetable mixture over polenta, and sprinkle with the cheese.
- Cook in a 350 oven until bubbly and cheese is melted.
I like using turkey sausage instead of turkey meat since it gives the dish a little added zip. As far as veggies go, use whatever you want. The original recipe called for mushrooms, but my hubby doesn’t care for them so I substituted zucchini. It’s all in what you like.
Enjoy! Let me know what personal spin you put on this recipe.