Ingredients:
2 t extra-virgin olive
1/2 white onion, thinly slices
2 cloves of sliced garlic (about 2 t)
1 lb. sweet Italian sausages casings removed, or use bulk Italian sausage
3/4 C marinated artichoke hearts
Coarse salt and ground pepper
1 tube (18 oz.) prepared polenta, cut into 1/4-inch rounds, drain off liquid
1/3 C chicken stock
1/4 C fresh parsley, coarsely chopped
2 t extra-virgin olive
1/2 white onion, thinly slices
2 cloves of sliced garlic (about 2 t)
1 lb. sweet Italian sausages casings removed, or use bulk Italian sausage
3/4 C marinated artichoke hearts
Coarse salt and ground pepper
1 tube (18 oz.) prepared polenta, cut into 1/4-inch rounds, drain off liquid
1/3 C chicken stock
1/4 C fresh parsley, coarsely chopped
Directions:
Preheat oven to 400 degrees. In a large skillet, heat oil on medium. Add onion and cook until softened. Add crumble sausage meat into skillet and cook until browned. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes, season with salt and pepper.
In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Start with sausage and do what looks like shingles layered one half over the next. Pour stock over the top and bake until bubbling and polenta is pale gold, 20 to 25 minutes. Sprinkle with parsley and serve.
Preheat oven to 400 degrees. In a large skillet, heat oil on medium. Add onion and cook until softened. Add crumble sausage meat into skillet and cook until browned. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes, season with salt and pepper.
In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Start with sausage and do what looks like shingles layered one half over the next. Pour stock over the top and bake until bubbling and polenta is pale gold, 20 to 25 minutes. Sprinkle with parsley and serve.
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