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Italian Sausage Pot Pie with Polenta Crust
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
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
Instructions:
  • Preheat the oven to 375°F and generously coat a 2 1/2-quart casserole dish with cooking spray.
  • Cook the sausage in a 12-inch nonstick skillet over medium heat for about 8 minutes, stirring occasionally, until browned. Drain the sausage, then mix in zucchini, beans, tomatoes, basil, rosemary, and 3/4 cup of cheese. Gently stir the mixture and then spoon it into a casserole dish.
  • In a medium bowl, gently beat the eggs with a fork. Crumble the polenta into the eggs and mix thoroughly. Spoon the polenta mixture evenly over the sausage mixture and spread it out evenly.
  • Bake without a cover for approximately 25 minutes, or until the sausage mixture starts bubbling around the edges and the polenta sets when touched.
  • Sprinkle the remaining 1/4 cup of cheese on top and bake for an additional 10 minutes, or until the cheese is melted. Allow it to cool for 10 minutes before serving.

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