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  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
1 package (24 oz.) prepared polenta, cut in 1/2-inch slices
1 lb. sweet Italian sausage links, removed from casings and crumbled
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium red onion, chopped
1 jar Bertolli® Tomato & Basil Sauce
1 cup shredded mozzarella cheese (about 4 oz.)

  • Bake polenta on greased baking sheet according to package directions.
  • Meanwhile, brown sausage in 10-inch skillet over medium-high heat. Remove sausage from skillet and set aside.
  • Heat Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 5 minutes or until sausage is done. Arrange polenta on serving platter, then top with sauce and sprinkle with cheese.