Dinner
This all bakes together for a one-dish wonder that feels fancy but couldn't be easier. Light enough for summer, satisfying enough for dinner.
Summer Polenta Casserole w Sausage and Garden Veggies
Summer Polenta Casserole with Sausage and Garden Veggies
This all bakes together for a one-dish wonder that feels fancy but couldn't be easier. Light enough for summer, satisfying enough for dinner.
Ingredients
Polenta Crust
- 1 18 oz tube premade polenta
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
Filling
- 1 tbsp avocado oil
- 4 chicken or pork sausage links, sliced into rounds (use a clean label brand)
- 1 small zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup fresh or frozen corn (thawed if frozen)
- 2 cloved garlic, minced
- 1/2 tsp Italian seasoning or dried thyme
- salt and pepper to taste
Toppings
- 1/4 cup crumbled goat cheese or feta
- fresh basil, chopped
- balsamic glaze
Instructions
- Heat oven to 400 degrees
- Place polenta into a greased 9x9 or similar baking dish and press to form a flat crust. Drizzle with avocado oil and season with garlic powder, salt and pepper.
- Bake for 15 minutes to set and lightly crisp the base.
- While the crust bakes, heat 1 tbsp oil in a skillet over medium heat. Add sliced sausage and cook 3-4 minutes until browned.
- Add onion, zucchini, and squash. Cook for 5-6 minutes until softened. Stir in corn, garlic, cherry tomatoes and Italian seasoning. Cook 2-3 minutes more, just until tomatoes begin to burst. Season with salt and pepper.
- Spoon the filling over the baked polenta crust. Sprinkle with goat cheese or feta. Bake another 10 minutes to bring everything together.
- Let cool slightly. Top with fresh basil and a drizzle of balsamic glaze just before serving.