Baked Polenta with Kale, Roasted Peppers and Artichokes
This recipe is as tasty as it is healthy. Kale, roasted peppers, artichokes, polenta, cheese, and marinara sauce create a rich filling.
Keywords
- Italian Food
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Cooking tools:
- Pepper mill
- Baking dish
- Oven
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Colander
Ingredients
- 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained and roughly chopped
- 1 (12-ounce) jar DeLallo Roasted Red Peppers
- 1 pound loose hot Italian sausage
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 3 large bunches Tuscan Kale rinsed and roughly chopped
- 1 teaspoon red pepper flakes
- 6 cloves garlic
- 2 tablespoons DeLallo Italian Red Wine Vinegar
- DeLallo Sea Salt Grinder and freshly ground black pepper
- 1 (17.6-ounce) DeLallo Heat & Serve Polenta , sliced into 1/4-inch-thick rounds
- 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara Sauce
- 6 ounces Fontina cheese, grated
- ½ cup grated DeLallo Grated Parmesan Cheese
- Fresh basil leaves, roughly chopped
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