Italian Sausage & Vegetable Roast
Imagine the wonderful aromas in the kitchen when sweet Italian sausage, red peppers, tomatoes and fennel roast together. Served over creamy polenta, this comforting dish takes only 45 minutes to prepare.
Ingredients
1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
2 fennel bulb, cut into wedges
6 medium Italian plum tomato, cut into wedges
2 teaspoons dried oregano leaves, crushed
1.5 cups Swanson® Chicken Broth
1.5 cups creamy instant polenta, prepared according to package directions
6 tablespoons Parmesan cheese
1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
2 fennel bulb, cut into wedges
6 medium Italian plum tomato, cut into wedges
2 teaspoons dried oregano leaves, crushed
1.5 cups Swanson® Chicken Broth
1.5 cups creamy instant polenta, prepared according to package directions
6 tablespoons Parmesan cheese
Instructions
Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
Stir the sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in the pan.
Roast for 30 minutes or until the sausage is cooked through and the vegetables are tender.
Stir the remaining broth in the pan. Serve the sausage mixture and pan juices over the polenta. Sprinkle with the cheese, if desired.
Stir the sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in the pan.
Roast for 30 minutes or until the sausage is cooked through and the vegetables are tender.
Stir the remaining broth in the pan. Serve the sausage mixture and pan juices over the polenta. Sprinkle with the cheese, if desired.
Italian Sausage & Vegetable Roast
Print
Imagine the wonderful aromas in the kitchen when sweet Italian sausage, red peppers, tomatoes and fennel roast together. Served over creamy polenta, this comforting dish takes only 45 minutes to prepare.
Instructions
Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.Stir the sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in the pan.Roast for 30 minutes or until the sausage is cooked through and the vegetables are tender.Stir the remaining broth in the pan. Serve the sausage mixture and pan juices over the polenta. Sprinkle with the cheese, if desired.
Ingredients
1 pound sweet Italian pork sausage, cut into 1/2-inch pieces1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)2 fennel bulb, cut into wedges6 medium Italian plum tomato, cut into wedges2 teaspoons dried oregano leaves, crushed1.5 cups Swanson® Chicken Broth1.5 cups creamy instant polenta, prepared according to package directions6 tablespoons Parmesan cheese
