Chicken sausage with spinach and toasted polenta

This fast and easy weeknight recipe is budget friendly.  Light and packed with flavor it gets even yummier with Good Better Best!

Good Recipe
2 cups fresh baby spinach
1 lb chicken sausage-hot or mild, I used mild
4 Roma tomatoes
1 roll of prepared polenta (you can find this in the Italian food section of most supermarkets)
2 Tbs grated Parmesan Romano cheese blend
Olive oil spray

Heat the oven to 450 degrees.

Heat a non-stick skillet and spray with olive oil from an oil mister.  If you don't have an oil mister you can use cooking spray.

Remove casings from sausage and add to skillet.  Brown sausage and break up sausage with a spatula until cooked through, about 4 minutes. 

Slice polenta into thin rounds about 1/8 inch thick.  Spray a baking sheet with olive oil from an oil mister or use cooking spray.  Add polenta rounds to the baking sheet.  Spray rounds with oil and top with Parmesan Roman cheese blend.  Bake polenta rounds for 15 minutes.

Slice Roma tomatoes lengthwise and then into small pieces.  After sausage is fully cooked add tomatoes to the pan and cook 2 minutes.

Add spinach to the pan and cook 2 more minutes.

Top 3-4 polenta rounds with sausage mixture and enjoy.

Better option-add one element of either organic sausage, organic spinach or garden/farmer's market tomatoes. 

Best option-add multiple elements of organic sausage, organic spinach and garden/farmer's market tomatoes. 

Tonight's Best dinner pictured above included organic sausage, organic baby spinach and Roma tomatoes grown in our backyard.  You can whip this up in about 25 minutes too!

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