Baked Polenta Casserole with Chicken Italian Sausage

• 1 cup polenta
• 1 - 32 oz. box low sodium chicken broth
• 1 1/2 tsp. garlic powder, divided
• 1 cup grated Parmesan cheese
• 2 tbsp. butter
• 1 - 14 oz. tube chicken Italian chicken sausage
• 1 cup chopped onion
• 2 cups chopped red & green bell peppers
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper
• freshly ground black pepper
• 1 - 24 oz. jar Arrabbiata sauce
• 1/2 cup shredded mozzarella cheese

Preheat oven to 350F.

Pour broth into a sauce pan and bring to a boil.  Slowly pour in the polenta, continually stirring with a whisk.  Add 1 tsp. garlic powder and reduce heat to a simmer and continue to cook for 20 minutes, whisking occasionally.  Remove from heat, stir in the butter and grated Parmesan and stir to mix well.

Pour the cooked polenta into a sprayed 8x10 baking dish and pop it into the oven for 20 minutes.

Meanwhile, heat a large skillet over medium heat and spray with olive oil cooking spray.  Add the chicken sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Add the chopped onions and bell peppers to the pan and season with the remaining 1/2 tsp. of garlic powder and the onion powder, dried oregano, salt and crushed red pepper and generously season with freshly ground black pepper.  Cook until veggies soften, about 5 minutes.

Pour the sauce into the pan and stir to combine.

When the polenta is out of the oven, pour the sauce over the top, sprinkle the Mozzarella over the top and pop back into the oven for 25 minutes, until sauce is bubbling.  Enjoy with a nice salad!

And a yummy cab!