Italian Sausage Pot Pie With Polenta Crust
Ingredients
- 1 lb bulk spicy or sweet Italian pork sausage
- 2 small zucchini cut in half lengthwise, then crosswise into ¼-inch slices (2½ cups)
- 1 can spicy chili beans in sauce undrained
- 1 can diced tomatoes with garlic and onion drained
- 1 teaspoon dried basil leaves
- ½ teaspoon dried rosemary leaves crushed
- 1 cup shredded Italian cheese blend 4 oz
- 2 eggs
- 1 roll prepared sun-dried tomato polenta
Instructions
- Heat oven to 375°F.
- Spray 2½-quart casserole with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain.
- Add zucchini, beans, tomatoes, basil, rosemary and ¾ cup of the cheese; stir gently.
- Spoon into casserole.
- In medium bowl, beat eggs slightly with fork.
- Crumble polenta into eggs; mix well.
- Spoon polenta mixture evenly over sausage mixture; spread evenly.
- Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
- Sprinkle remaining ¼ cup cheese over top; bake about 10 minutes longer or until cheese is melted.
- Cool 10 minutes before serving.
Notes & Wine Advice
Make it ahead :
You can make the sausage mixture up to a day in advance and spoon it into the casserole; cover and refrigerate up to 24 hours. When ready to bake, uncover and continue as directed, increasing the bake time to about 30 minutes.
Nutrition values
Calories: 340 kcal