Baked Polenta with Vegetable Ragu

Crisp yet creamy polenta is a delicious base for this savory vegetable ragu. And a small amount of chicken sausage goes a long way in adding flavor.

Ingredients

• 18 ounce Polenta log
• 8 oz baby bella mushrooms, sliced
• 1 small eggplant, peeled
• 1 1/2 cup broccoli florets
• 1 zucchini, diced
• 1 teaspoon avocado oil
• 1 1/2 cups no sugar added Marinara
• 4 links precooked Chicken Sausage, sliced

Makes 6

Directions

1. Preheat oven to 350 degrees.
2. Slice polenta into 12 slices about 1/2 inch thickness. Place slices on baking sheet.
3. Slice peeled eggplant into 1/2 inch thick rounds.
4. Bake polenta and eggplant on two separate baking sheets in 350 degree oven for 15-20 minutes, flipping at least once, until polenta is golden with a slight crust and eggplant is golden and tender.
5. In a large saute pan over medium-high heat add oil, mushrooms, zucchini and sausage and saute for 5-7 minutes, stirring frequently.
6. Add broccoli to pan and continue to cook. Add in about 1/2 cup of marinara and 1/4 cup of water and cover pan for another 2-3 minutes until vegetables are tender but still green.
7. remove eggplant and polenta from the oven. To serve place 2 slices of polenta on each plate. Top with 2 slices of eggplant and a heaping scoop of ragu. Season to taste, top with additional spoonful of sauce and serve hot.