Publix Aprons

Sicilian Sausage and Polenta Bake

Sicilian Sausage and Polenta Bake
Total Time:
50 minutes
Active Time:
20 minutes


Cooking spray
1 1/4 lb presliced yellow squash and zucchini
1 large shallot, coarsely chopped
1 (4-oz) package gourmet mushroom blend, coarsely chopped
1 (32-oz) box reduced-sodium chicken broth (or stock)
1 tablespoon olive oil
1 lb mild Italian sausage, casing removed
1 cup cornmeal
3 tablespoons herb garlic butter
1 teaspoon steakhouse burger seasoning
1 (16-oz) container Deli artichoke & spinach dip
1/2 cup shredded Italian-blend cheese
Aluminum foil
1/2 cup french-fried onions (optional)


  • Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray.
  • Cut squash and zucchini slices into quarters (about 3 cups).
  • Chop shallot and mushrooms


  1. Bring broth to a boil in medium saucepan on medium-high. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 5–7 minutes, stirring to crumble sausage, or until no pink remains.
  2. Whisk cornmeal into boiling broth and reduce heat to low. Simmer (uncovered) for 5 minutes, stirring often. Remove pan from heat; stir in garlic butter until melted.
  3. Add squash, zucchini, shallots, mushrooms, and burger seasoning to sausage; cook and stir 2–3 minutes or until squash begins to soften. Remove pan from heat; stir in artichoke dip.
  4. Spread polenta evenly in baking dish. Spread sausage mixture evenly over polenta; top with shredded cheese. Cover with foil and bake 20 minutes.
  5. Remove foil and top with fried onions; bake 8–10 more minutes or until hot and bubbly. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 530kcal; FAT 38g; SAT FAT 14g; TRANS FAT 0g; CHOL 65mg; SODIUM 1400mg; CARB 26g; FIBER 2g; SUGARS 4g; PROTEIN 20g; VIT A 25%; VIT C 8%; CALC 20%; IRON 15%

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