From Better Homes & Gardens
1 16-oz tube polenta
2 medium zucchinis, halved lengthwise
1 tablespoon extra virgin olive oil
1 pound bulk Italian sausage
8 oz sliced mushrooms
1 14.5 oz can diced tomatoes, drained
1 teaspoon Italian seasoning
- Preheat broiler. Lightly grease a baking sheet. Cut polenta in 12 slices. Place polenta and zucchini on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil 4 to 5 inches from heat for 8 to 10 minutes, until polenta is lightly browned and zucchini is crisp-tender, turning once halfway through cooking time.
- Meanwhile, in a large skillet, cook and break up sausage over medium heat until sausage begins to brown. Drain off fat. Add mushrooms, tomatoes and seasoning to skillet. Cook for 10 minutes until meat is no longer pink and mushrooms are cooked.
- Slice zucchini crosswise and spoon sausage mixture and zucchini over polenta. Sprinkle with cheese.