One-Skillet Sausage and Polenta Parmesan

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tube (17 ounces) prepared polenta, cut into 8 slices
• 8 ounces Italian sausage, sweet or hot, removed from casings
• 6 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) whole plum tomatoes, hand-crushed
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped, plus extra for garnish
• 8 ounces mozzarella, sliced
• 2 tablespoons grated Parmesan cheese

Instructions

1. Set your oven broiler to preheat. In a large nonstick skillet that is oven-safe, warm the olive oil over medium-high heat. Place the polenta slices in the pan and cook until they develop a golden crust, approximately 3 minutes on each side. Remove the polenta and set aside on a plate.
2. Into the same skillet, add the sausage, using a wooden spoon to crumble and cook it until it turns lightly browned, about 3 minutes. Next, add the diced mushrooms and cook, stirring occasionally, for around 3 minutes until tender. Add the garlic and saut for 1 minute more.
3. Stir in the crushed tomatoes, 1 teaspoon salt, and teaspoon pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer until it thickens slightly, about 5 minutes. Mix in the parsley.
4. Arrange the polenta slices evenly over the sauce in the skillet. Layer the mozzarella slices on top and sprinkle with Parmesan cheese. Place under the broiler until the cheese bubbles and browns, roughly 3 minutes.
5. Finishing touch: scatter additional parsley and ground pepper on top before serving.

Cook's Note: Consider substituting scallions in place of fresh parsley for a different herbaceous note.

Recipe courtesy of Recipe Iseasy Magazine, photo by Andrew Purcell.