Cheat sheet sausage, peppers, and onions with polenta by Katie Lee Biegel
11
Points®
Total time: 42 min • Prep: 10 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
Sheet pan dinners are a fabulous way to cook a complete meal at once, with minimal cleanup and fuss. Look for tubes of prepared polenta in the refrigerated section of your supermarket's produce department. |t's a simple, tasty way to add a carbohydrate to your meal. Italian sausage comes in a variety of flavors and meat-types. Use whatever you like best.
Ingredients
Sweet Italian sausage
1 pound(s)
Red onion
1 medium, sliced
Red bell pepper
1 medium, sliced
Yellow bell pepper
1 medium, sliced
Extra virgin olive oil
4 Tbsp, divided
Garlic salt
1 tsp
Fat free ready-to-eat polenta (in tube)
8 oz, cut into 8 equal slices (about 1/2-inch each)
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Grated Parmesan cheese
3 Tbsp
Instructions
1
Preheat oven to 450°F.
2
Put sausage, onion, and peppers on a rimmed baking sheet. Drizzle with 2 tbsp oil and sprinkle with garlic salt, tossing lightly with tongs to coat. Bake for 15 minutes.
3
Meanwhile, toss polenta slices with remaining 2 tbsp oil and a pinch of salt and pepper. Remove baking sheet from oven and flip sausage and vegetables. Add polenta and return to oven for another 15 minutes. Flip again. Turn oven to broil. Sprinkle everything with cheese and broil for 2 to 3 minutes, until everything is brown and lightly charred.
4
Serving size: about 3 1/2 oz sausage, 2 polenta rounds, and 1/4 of vegetables
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