Polenta Sausage Bake

(Courtesy of Prego)

Ingredients:
24 oz. prepared polenta, cut into 1/2 inch thick slices
1/4 c. grated Parmesan cheese
1 lb. sweet or hot Italian pork sausage, casing removed
1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
2 c. Prego traditional Italian sauce or Toasted Garlic and Herb Italian sauce
6 oz. shredded fontina or mozzarella cheese (about 1 1/2 cups)


Directions:
Heat the oven to 400 degrees.  Arrange the polenta slices to cover the bottom of a 3 quart shallow baking dish, trimming the slices as needed to fit.  Sprinkle with Parmesan cheese.


Cook the sausage in a 12 inch skillet over medium-high heat until it is browned, stirring often to break up the meat.  Remove the sausage from the skillet.  Pour off any fat.


Add the zucchini to the skillet and cook for 3 minutes or until it is tender.  Stir in the sauce and heat to a boil.  Return the sausage to the skillet.  Cook until the mixture is hot and bubbling.  Spoon the sausage mixture over the polenta.  Top with the fontina cheese.


Bake for 25 minutes or until hot and the cheese is melted.

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