Here's my disclaimer - my daughter didn't like the polenta (although when I broiled the leftovers the next day she suddenly loved it). So it must have been the consistency. You might want to broil this dish to add a little crispness at the end, maybe for 10 minutes or so. Up to you; but either way, I hope you enjoy it. Thanks Martha!
Baked Polenta With Sausage & Artichoke
2 tsp EVOO
1/2 onion thinly sliced
1lb italian sausage, casings removed
2 garlic thinly sliced
3/4c artichoke hearts chopped
coarse salt & pepper
1 tube prepared polenta, cut in 1/4" rounds
1/3c chicken stock (I used a little more, maybe 1/2c)
1/4c chopped parsley (I left this out)
Preheat oven to 400. In a large skillet heat oil over medium. Add onion & cook 5 minutes. Add sausage & cook until browned, 8 minutes. Add garlic and cook 30 seconds. Remove from heart and stir in artichokes. Season with salt & pepper. In a 2 quart baking dish layer polenta rounds & spoonfuls of sausage mix (like in the picture above - alternate them). Pour stock over top and bake until bubbling and polenta is pale golden, 20-24 minutes. Sprinkle with parsley (if using) and serve.
For those of you interested, the nutritional value is below, based on 4 servings
Per Serving -