|
 |
| Frittata with Peppers & Onions and al fresco Sundried Tomato Chicken Sausage |
| Serves:6 |
"Also known as a "skillet" pizza, this dish is a snap to prepare when you use Colavita's convenient instant polenta" ~ Joann Sims
|
Ingredients:
1/2 package COLAVITA Instant Polenta, cooked according to package directions
1/2 cup COLAVITA Marinara Sauce, or as needed
2 Italian sausage links, casings removed, cooked and crumbled
I small onion, thinly sliced
1 red or green bell pepper, seeded and thinly sliced (or use a combination)
2 cloves garlic, thinly sliced, (optional)
Sliced mushrooms, (optional)
Grated parmesan, mozzarella or provolone cheeses, as desired
|
Preparation:
Heat the oven to 450 degrees F. Spread the polenta on the bottom and partially up the sides of an oven-proof skillet that has been coated with olive oil (I used cast iron). Cover with the marinara sauce, (don't put on too much, just like you would a pizza). Top with cheese; then the cooked meat. In a small skillet, heat a bit of olive oil and lightly saute the vegetables and mushrooms, if using. Place on top of meat, then cover lightly with additional cheese and a bit more sauce, as desired. Place in oven and bake for 15 - 20 minutes, or until hot and cheese is melted. Allow to cool for a few minutes before cutting and serving. Make 4 - 6 servings
Per Serving: 317 Calories; 20g Fat (8g Sat, 9g Mono, 2g Poly); 12g Protein; 23g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 441mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
|
|
|
|
