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

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


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


15 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

  • Ready In

  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.


  • Serving Suggestion: May serve with a roasted red pepper sauce as an accompaniment.
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Your rating



  1. 14 Ratings


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 d...

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, ...

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

My younger 2 kids loved this and I think my youngest son is addicted to Al Fresco now. This was a quick and easy dish. I did make my own polenta instead of storebought.

Yummmm! This is a delicious dish that reminds me of our Southern 'shrimp & grits' (without the sauce) in a unique way. I prepared my own polenta so that made the cooking time much longer, but ...

This was okay....while each was just fine and me could have used something to combine the components together, a sauce or something. As was so so. Even if it's a rather health...

In order to save a little on time and the extra calories I steamed the broccoli instead of roasting. The lemon juice really enhanced the flavor of the broccoli. I also used sun-dried tomato p...

This is an awesome option for a quick weeknight dinner! I actually made my own polenta (it was my first time - I usually stick to grits) so that part doesn't fit into the "quick" equation, but ...

Since I am lazy, I didn't bother with steaming the broccoli first,, just threw it in the oven.. since I had time to roast it. This was delicious and I love roasted broccoli.. the ends get nice a...