ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST

Italian Sausage Pot Pie with Polenta Crust image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

1 lb bulk spicy or sweet Italian pork sausage
2 small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
1 can (16 oz) spicy chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with garlic and onion, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crushed
1 cup shredded Italian cheese blend (4 oz)
2 eggs
1 roll (1 lb) sun-dried tomato polenta

Steps:

Heat oven to 375°F. Spray 2 1/2-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 3/4 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 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 1 g, TransFat 0 g