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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. sweet italian sausag links, cut into
- 1 jar Bertolli Tomato & Basil Sauce
- 1/2 cup water
- 27.5 oz. chicken broth (2 cans)
- 3 1/3 cups milk
- 17 oz. polenta (1 bag, instant)
- 8 oz. shredded mozzarella cheese
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Directions
- Brown sausage in 12-inch nonstick skillet over medium heat. Stir in Sauce and water. Reduce heat to low and simmer 15 minutes or until sausage is done; set aside.
- Meanwhile, bring broth and milk to a boil in 5-quart saucepan over high heat. Stirring constantly with wire whisk, slowly pour in polenta. Reduce heat to medium and cook, stirring constantly with wooden spoon, 5 minutes or until polenta thickens.
- Evenly pour polenta in 13 x 9-inch baking pan; let cool until set, about 30 minutes. Cut into 9 rectangles, then cut each rectangle in half diagonally. Grill or broil 10 minutes. Arrange polenta on serving platter. Spoon sauce mixture over polenta, then sprinkle with cheese.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium470mg20% |
Potassium500mg14% |
Protein14g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber<1g2% |
Sugars7g |
Vitamin A8% |
Vitamin C10% |
Calcium35% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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