Sausage, Spinach & Polenta Skillet

by Susan on October 25, 2017

sausage, spinach & polenta skillet

When time is of the essence to get dinner on the table on weeknights, I love the convenience of packaged polenta. It’s an easy and healthy gluten-free replacement for pasta in casseroles and other Italian-inspired dishes. I love this one in particular as it’s a foolproof way to get my kids (and husband!) to eat their spinach.

I generally opt for a mild sausage but then season my tomatoes with some crushed red pepper flakes. Choose your meat or seasoning appropriately in terms of how much heat your family likes. If you’re looking for a meat-free option, sub mushrooms in for the sausage.

We’ve entered the sad time of the year when fresh basil isn’t as easy to come by, but during the warmer months I love to use it in lieu of parsley. You could also use fresh chopped tomatoes to replace some or all of the crushed, canned tomatoes if you’re lucky enough to have some on hand.

Sausage, Spinacb & Polenta Skillet

2 tbs. olive oil
1 17-ounce tube prepared polenta, sliced into 10 rounds
8 oz. Italian sausage, casings removed
2 cups baby spinach, chopped
3 minced garlic cloves
1 28-ounce can organic crushed tomatoes
salt & pepper
crushed red pepper flakes, to taste
2 tbs. chopped fresh parsley, plus more for garnish
8 oz. fresh mozzarella, cut into slices
1/4 cup grated Parmesan or Romano cheese

Heat oil in an ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.

Add the sausage to the skillet and cook, breaking up with a wooden spoon, until no longer pink. Add the spinach and cook, until it’s wilted, stirring often.

Add the garlic and cook 1 minute, stirring constantly. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in parsley.

Spread the polenta rounds evenly over the bottom of the skillet on top of the sauce. Spread out the mozzarella over the polenta, followed by the grated cheese.

Broil until the cheese is browned and bubbling, about 3 minutes. Garnish with a little more of chopped parsley

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