Ingredients
1
lb bulk spicy or sweet Italian pork sausage
2
small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
1
can (16 oz) spicy chili beans in sauce, undrained
1
can (14.5 oz) diced tomatoes with garlic and onion, drained
1
teaspoon dried basil leaves
1/2
teaspoon dried rosemary leaves, crushed
1
cup shredded Italian cheese blend (4 oz)
2
eggs
1
roll (1 lb) sun-dried tomato polenta
Preparation
Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.
