Baked Polenta with Sausage and Artichoke Hearts
- 2 teaspoons extra-virgin olive oil
- 1/2 white onion, thinly sliced
- 1 pound sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 3/4 cup marinated artichoke hearts, coarsely chopped
- Coarse salt and ground pepper
- 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
- 1/3 cup reserved chicken stock
- 1/4 cup fresh parsley (optional), coarsely chopped
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Artichoke hearts (3/4 cup)
- Parsley, fresh (1/4 cup)
- White onion (1/2)
- Meat
Sweet italian sausage (1 pound)
- Canned Goods
- Reserved chicken stock (1/3 cup)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (2 teaspoons)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Polenta, prepared (1 tube)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 20, 2012 (9 months ago).
52 people saved this recipe.
