Roasted Broccoli & Crispy Polenta with Roasted Pepper Asiago
0 Reviews
Serves8 Prep Time10 min Cook Time20 min
180Calories 9gFat 580mgSodium More
Nutritional Info Per Serving
Sodium580mg Sugars2g
Total Fat9g Cholesterol40mg
Carbohydrates13g Dietary Fiber2g
Saturated Fat2.5g Protein11g
  • Preheat oven to 450° F.
  • Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof diss, 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.
  • 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" thick.
  • 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.
  • To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.

    Optional: May serve with a roasted red pepper sauce as an accompaniment.

1 (12 oz) al fresco Roasted Pepper & Asiago Chicken Sausage

1 lb broccoli

2 tbsp extra virgin olive oil

1/2 tsp black pepper, ground

2 tbsp lemon juice, fresh squeezed

6 oz roasted red peppers, jar or can, cut into strips about ¾" thick

1 oz Asiago cheese, shredded or shaved

cooking Spray, extra virgin olive oil

1 lb polenta, pre-cooked, cut into 1/2 slices

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