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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 778.3
  • Total Fat: 28.3 g
  • Cholesterol: 13.0 mg
  • Sodium: 2,661.1 mg
  • Total Carbs: 88.3 g
  • Dietary Fiber: 11.7 g
  • Protein: 40.5 g

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Skinny Bitch-Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta

Submitted by: SANDRAMONROE

Introduction

This is from the cookbook, Skinny Bitch in the Kitch. It is higher in calories per serving but so delish! Very satisfying to even the biggest meat eaters in the family. You can use the pre-cooked polenta or make your own. Use vegatable stock when making polenta from scratch. This is from the cookbook, Skinny Bitch in the Kitch. It is higher in calories per serving but so delish! Very satisfying to even the biggest meat eaters in the family. You can use the pre-cooked polenta or make your own. Use vegatable stock when making polenta from scratch.
Number of Servings: 4

Ingredients

    12 cloves garlic
    4 Assorted peppers, red, yellow, green, orange
    2 onions, quartered and cut into 3/4 in. strips
    2 T melted coconut oil or safflower or canola oil
    1 tsp sea salt
    1/4 tsp pepper
    4 (12-16 oz) vegan italian sausages, cut into 3/4 in. slices
    1 pkg. 16 oz. pre-cooked polenta in a chubb, or make from scratch, one cup
    2/3 C Vegan parmesan cheese
    Balsamic vinegar or olive oil for drizzling (optional)

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Directions

preheat oven to 425 degrees
Serves 4+ people.
In large bowl, combine garlic, bell peppers, onions, oil, 1/2 tsp of salt, and pepper, tossing to coat.
Transfer mixture into baking sheet and cook for 20 minutes until veggies are getting tender.
Stir in sausage and cook until all start to brown, about 20 minutes.
Meanwhile, either make your polenta, or slice pre-cooked polenta into 1/2 in. rounds. Spread in a shallow baking dish, and heat for the last 20 minutes with the veggies and sausages.

To serve, place sliced polenta on serving platter, break up if desired.
Cover with veggie and sausage mixture
Top with a drizzle of olive oil or balsamic vinegar and top with parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAMONROE.






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