2 tbsp olive oil
1 tube of precooked polenta
1 lb sausage, ground (or links with casing removed)
1 red pepper, diced
1 cup cherry tomatoes, halved
1/2 onion, diced small
1 cup mushrooms, diced
2 handfuls of fresh spinach
Salt and pepper to taste
1) In a sauté pan over medium high heat add sausage and cook until fully browned, about 8-10 minutes. Make sure sausage breaks into small piece as you cook.
2) Prepare polenta for cooking by slicing into thin discs, about 1/4" in thickness. Place one tablespoon of oil in a medium sauté pan over medium heat. Season each side of polenta cake with salt, pepper and garlic then add polenta, in layer, to the heated pan. Cook until heated through, about 2-3 minutes per side. Remove from pan and set aside.
3) In the same pan used for polenta, add remaining tablespoon of the oil and all veggies. Cook until tender and spinach has wilted. Season with salt and pepper.
4) To compile the dish, plate two to three pieces of polenta then top with sausage then finally top with veggie mixture and a little balsamic glaze!