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  • Serves 8
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 1 hour(s) 10 minute(s)
1-1/2 lbs. sweet Italian sausage, cut into 2-inch pieces
1 jar Bertolli® Tomato & Basil Sauce
1/2 cup water
2 cans (13-3/4 oz. ea.) chicken broth
3-1/3 cups milk
1 bag (17 oz.) instant polenta
8 ounces fresh mozzarella cheese, coarsely chopped

  • Brown sausage in 12-inch nonstick skillet over medium heat. Stir in Sauce and water. Reduce heat to low and simmer 15 minutes or until sausage is done; set aside.
  • Meanwhile, bring broth and milk to a boil in 5-quart saucepan over high heat. Stirring constantly with wire whisk, slowly pour in polenta. Reduce heat to medium and cook, stirring constantly with wooden spoon, 5 minutes or until polenta thickens.
  • Evenly pour polenta in 13 x 9-inch baking pan; let cool until set, about 30 minutes. Cut into 9 rectangles, then cut each rectangle in half diagonally. Grill or broil 10 minutes. Arrange polenta on serving platter. Spoon sauce mixture over polenta, then sprinkle with cheese.