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Roasted Broccoli & Crispy Polenta with Roasted Pepper & Asiago Chicken Sausage

Roasted Broccoli & Crispy Polenta with Roasted Pepper & Asiago Chicken Sausage

  • Prep

    15 m
  • Ready In

    15 m
al fresco all natural

al fresco all natural

Chicken sausage and roasted broccoli served with polenta make a simple and satisfying meal in minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof dish, drizzle olive oil and lemon juice and season with the black pepper. Top with the strips of the roasted red pepper and the shredded Asiago cheese. Bake in the oven for 10 minutes.
  3. Meanwhile, prepare a medium saute pan with pan spray, saute the Roasted Pepper & Asiago Chicken Sausages over medium-high heat 7 - 9 minutes, turning over half way. Slice on the diagonal 1/4 inch thick.
  4. Using a non-stick pan (prepared with pan spray), over medium high heat, brown the polenta slices (2 -3 minutes per side). Should be nicely browned and crispy on both sides.
  5. To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.
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Reviews

Doug Matthews
8

Doug Matthews

9/22/2012

A very nice combination (absolutely love grilling polenta) that we all agreed could have used a sauce of some kind and a little more cheese on the broccoli & peppers. The sausage is inherently dry but it's very tasty. We will make again with twists.

Blender Woman
5

Blender Woman

4/16/2012

I felt a little gourmet putting this together! I have never made or eaten polenta before either. To cook the broccoli easier I steamed it in a covered bowl for 10 minutes, in 1" or so of water, flipping half way through. I loved the way it tasted once I drained it and added the ingredients. The only change I made was reducing the black pepper to 1/8 tsp and adding 2 small pinches of salt. I didn't see the point in heating up the house to bake the broccoli in the oven 2-3 minutes. I wanted to follow the recipe, so I did that. I wish I wouldn't have. The broccoli softened up too much, lost its brighter color, and the bitterness from the red peppers and lemons dominated. I definitely would not add the oven baking part. I also had to brown the polenta for 8 minutes on each side, to get golden. Overall, a pretty quick dish for how fancy it looked. My only complaint, is it did seem a little dry. Maybe, I could come up with a sauce to pull it all together.

Milly Suazo
2

Milly Suazo

5/3/2012

I made it with asparagus because I cannot have broccoli; it was very good!!

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