ITALIAN SAUSAGE AND VEGETABLES WITH POLENTA

Italian Sausage and Vegetables with Polenta image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 13

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1 clove(s) garlic, minced
2 cup(s) onion, sliced
1/4 cup(s) parmesan cheese, grated
2 teaspoon(s) basil leaves, for garnish
1 cup(s) zucchini, sliced
1/2 teaspoon(s) sea salt
1 1/2 cup(s) provolone cheese, shredded
2 cup(s) crimini mushrooms, sliced
1/4 teaspoon(s) red pepper flakes, crushed
1 pound(s) italian sausage
1 package(s) polenta, 17 ounces; pre-cooked, cut into 1/4-inch rounds
1 teaspoon(s) dried oregano
1 can(s) crushed tomatoes, with juice; 28 ounces

Steps:

Over medium heat, sauté sausage, breaking up sausage into small pieces. Cook until sausage is no longer pink. Remove sausage and drain well.
In the same pan add onion and garlic and sauté until onion is soft. Add mushrooms and zucchini. Cook and stir frequently until all liquid evaporates. Add tomatoes, herbs, red pepper flakes and salt and sausage. Simmer for 5 minutes.
Spread an even layer (about 2/3 cup) of sauce on bottom of an 11"x7" baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce, followed by 3/4 cup of Provolone. Finish with an additional layer of polenta rounds, remaining sausage sauce and all the Provolone. Sprinkle Parmesan cheese atop.
Bake, uncovered, in a preheated 350° F oven for 30 minutes or until bubbly. Let cool slightly before serving. Garnish each serving with fresh basil leaves.