The Italian flag never tasted so good! A traditional Italian dish gets a new look with slices of polenta instead of lasagna noodles.
In Classic Batter Bowl, microwave sausage on HIGH 5-6 minutes or until no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Drain using small Stainless Mesh Colander and small Bamboo Fiber Mixing Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well.
In Small Batter Bowl, microwave cream cheese on HIGH 1-2 minutes or until soft. Coarsely chop basil. Add basil, 1 1/2 cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds.
Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third of the sausage mixture. Repeat layers two times.
Microwave, covered, on HIGH 14-16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes.
U.S. Nutrients per serving: Calories 370, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 17 g, Protein 22 g, Sodium 1120 mg, Fiber 2 g
To prepare in oven, preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet 4-5 minutes or until no longer pink, breaking into crumbles. Drain; blot excess moisture and place into Classic Batter Bowl. Proceed as directed through Step 3. Bake, covered, 40-45 minutes or until center is hot.
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