16 ounces prepared polenta, cut into 12 slices
16 ounces sausage, optional (turkey sausage? vegetarian?)
3 cups frozen bell pepper strips
3 tsp dried Italian seasoning
3 small tomatoes, cored and each cut in 4 slices
4 ounces soft goat or feta cheese, crumbled
fresh basil sprigs, optional
Preheat oven t0 350°. Line a cookie sheet with parchment paper. Place polenta slices on pan. Bake for 20 minutes.
Add olive oil to a skillet and heat over medium heat. Cut sausage into 1/2″ slices (if using). Add sausage, pepper strips, onion, and 2 tsp of the Italian seasoning to the skillet. Cook until vegetables are tender and the liquid evaporates, 10-12 minutes.
Place a tomato slice on each polenta slice. Sprinkle tomatoes with remaining Italian seasoning. Sprinkle with the cheese. Return to the oven and bake until heated through and the cheese begins to melt, 3-4 minutes. Transfer 2 of the polenta stacks to each dinner plate. Spoon sausage and vegetable mixture over the polenta. Garnish with fresh basil if desired.
2001 Very good, used low-fat turkey sausage. Would be good as a vegetarian option also.