Baked Polenta with Kale, Roasted Peppers and Artichokes

Name: Baked Polenta with Kale, Roasted Peppers and Artichokes
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

www.delallo.com

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

View full recipe on www.delallo.com

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Pepper mill
Baking dish
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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