Cooking What I Like With Love

Sausage Polenta Pie

Sausage Polenta Pie

I have problems with cooking large quantities of food. I often begin making something and move to a larger pot. And then to an even larger pot. I’ve been trying to rein myself in, but I always like the idea of having leftovers to freeze. Especially when I’m trying eat healthy, because it makes good food decisions a no-brainer. It’s so easy to have something delicious wrapped up in the freezer that I can pop in the microwave or oven and have a homemade, delicious but healthy dinner in a few minutes.

This Sausage Polenta Pie is exactly that kind of freezable meal. It has a layer of creamy, cheesy polenta covered with a flavorful sausage and tomato sauce, a layer of roasted zucchini and yellow squash, and it’s topped off with my favorite food in the world…cheese. This recipe is relatively easy to make and it’s highly adaptable. You can substitute any sausage and you can add in a lot of different veggies (peas, well-drained spinach, eggplant, mushrooms). I made this and sent a piece in with my fiancé to his office. He quickly returned home to get several more servings because his co-workers demanded a slice. It’s seriously delicious and satisfying and it is hard to believe that it’s only 10 WW Smart Points! If you take a little time and put a little love into what you make, “dieting” isn’t difficult. Make it exciting! And always put a little cheese on top.

 

Preheat oven to 400°F. Spray a casserole dish with cooking spray. Spread squash and zucchini in bottom of pan, spray lightly with cooking spray and season with salt.

Bake for 30-45 minutes, until cooked and slightly dried out. You don’t want to add lots of moisture to the dish. Reduce oven temperature to 350°F to prepare for baking the pie.

While the vegetables are cooking, start the sauce. Heat 1 tablespoon olive oil over medium-high heat in a medium pot. Add sausage meat and break up and brown well.

Add onions and sauté  for 2-3 minutes. Add tomato paste, basil, and garlic and cook over high heat, stirring every minute or so until the tomato paste browns. This is important because it adds a great flavor to the sauce.

Add 3 cups chicken stock and bring to a simmer. Reduce heat and simmer for 20 minutes, until the sauce thickens.

In a medium saucepan, combine butter, 3 cups of chicken stock and half-and-half. Bring to a simmer. Whisk in polenta and cook on low until the polenta pulls away from the edges of the pot. Taste the polenta and make sure it is cooked. Once it is creamy, stir in romano cheese, reserving 2 tablespoons for sprinkling. Taste and add salt as desired.

Remove squash and zucchini from casserole dish and set  aside. Spray casserole dish with non-stick spray. Spread polenta in bottom of dish evenly. Layer provolone slices over polenta.

 

Using a slotted spoon, remove sausage from sauce and cover polenta evenly. Top with zucchini and squash slices.

Cover with remaining sauce and finish with an even layer of mozzarella. Sprinkle remaining romano cheese on top.

Bake at 350°F for 30-35 minutes. Check to make sure cheese isn’t browning too much. Cover with foil if it is.

Let cool for 10 minutes, slice and enjoy! It’s absolutely delicious and is so warm and comforting!

 

Sausage Polenta Pie

Prep Time: 1 hour, 20 minutes

Yield: 8 Servings

Sausage Polenta Pie

Creamy polenta is topped with a delicious sausage-tomato sauce, squash and cheese in this satisfying and cozy dish. 10 WW Smart Points per serving.

Ingredients

  • 1 zucchini, sliced 1/4 inch thin
  • 1 yellow summer squash, sliced 1/4 thin
  • Cooking spray
  • 1 tablespoon olive oil
  • 5 links of sweet Italian chicken sausage ( I used Premio), with the casings removed
  • 1 medium onion, small dice
  • 2 cloves garlic, crushed or chopped
  • 1 6 oz. can tomato paste
  • 6 cups chicken stock, divided into 3 cups and 3 cups
  • 1/2 cup fresh basil, chopped
  • 1 1/4 cups dry polenta (you can use instant)
  • 1 tablespoon butter
  • 1/4 cup fat-free half and half
  • 1/2 cup grated romano cheese
  • 3 slices reduced-fat provolone cheese (optional)
  • 8 oz. reduced fat mozzarella or Italian blend shredded cheese

Instructions

  1. Preheat oven to 400°F. Spray a casserole dish with cooking spray. Spread squash and zucchini in bottom of pan, spray lightly with cooking spray and season with salt.
  2. Bake for 30-45 minutes, until cooked and slightly dried out. You don't want to add lots of moisture to the dish. Reduce oven temperature to 350°F to prepare for baking the pie.
  3. While the vegetables are cooking, start the sauce. Heat 1 tablespoon olive oil over medium-high heat in a medium pot. Add sausage meat and break up and brown well.
  4. Add onions and saute over for 2-3 minutes. Add tomato paste, basil, and garlic and cook over high heat, stirring every minute or so until the tomato paste browns. This is important because it adds a great flavor to the sauce.
  5. Add 3 cups chicken stock and bring to a simmer. Reduce heat and simmer for 20 minutes, until the sauce thickens.
  6. In a medium saucepan, combine butter, 3 cups of chicken stock and half-and-half. Bring to a simmer. Whisk in polenta and cook on low until the polenta pulls away from the edges of the pot. Taste the polenta and make sure it is cooked. Once it is creamy, stir in romano cheese, reserving 2 tablespoons for sprinkling. Taste and add salt as desired.
  7. Remove squash and zucchini from casserole dish and set aside. Spray casserole dish with non-stick spray. Spread polenta in bottom of dish evenly. Layer provolone slices over polenta.
  8. Using a slotted spoon, remove sausage from sauce and cover polenta evenly. Top with zucchini and squash slices. Cover with remaining sauce and finish with an even layer of mozzarella. Sprinkle remaining romano cheese on top. Bake at 350°F for 30-35 minutes. Check to make sure cheese isn't browning too much. Cover with foil if it is.
  9. Let sit for 10 minutes, slice and enjoy!

Notes

10 WW Smart Points per 1/8th serving

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