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Mediterranean Chicken Sausage and Polenta Pie
Servings:
Serves 4 as an appetizerPrep Time:
30 minutesCook Time:
20 minutes
Ingredients
Cooked polenta in pie dish, from pork recipe
2 tablespoons Hannaford Pesto Sauce
1 (12-ounce) package Nature's Place chicken sausage, cut into 1/2" rounds
2 cups baby spinach
1 jar Taste of Inspirations bruschetta sauce
1 (15.5-ounce) can cannellini beans, drained and rinsed
1/4 cup water
Salt and pepper
1 tablespoon vegetable oil
1/2 cup Greek yogurt
2 scallions, chopped
Directions
1. Invert polenta onto a plate and set aside; reserve pie dish.
2. Add pesto and sausage to a large nonstick skillet over medium heat and cook until sausage is brown all over, about 5 minutes. Stir in spinach, bruschetta, beans, and water, and cook until spinach is wilted. Season with salt and pepper to taste and transfer to reserved pie dish. Place polenta on top and brush with oil.
3. Adjust a rack 6" from the broiler element and broil until polenta is golden brown, 10 to 15 minutes. Quarter pie, top with scallions, and serve with a dollop of yogurt.
Source: Hannaford fresh Magazine, November - December 2015
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 500 kcal (25%) |
| Calories from Fat | 162 kcal (0%) |
| Total Fat | 18 g (28%) |
| Saturated Fat | 4 g (18%) |
| Cholesterol | 70 mg (23%) |
| Sodium | 1330 mg (55%) |
| Total Carbohydrates | 50 g (17%) |
| Dietary Fiber | 8 g (32%) |
| Protein | 30 g (50%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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