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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer. | 2. Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute. | 3. Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste. | 4. Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	1	package	ready-cooked	50.4333	0.0	11.22	0.2833
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red bell pepper	3		stemmed seeded sliced	50.4333	0.0	11.22	0.2833
red onion	1		halved sliced	-	-	-	-
salt				-	-	-	-
italian sausage	1 1/2	1/2	sweet	2354.1472	4.4225	96.9555	213.166
garlic clove	6		minced	-	-	-	-
thyme leaf	2	teaspoons	minced	50.4333	0.0	11.22	0.2833
red pepper flake	1/4	teaspoon		50.4333	0.0	11.22	0.2833
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
black pepper			ground	-	-	-	-
asiago cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833
parsley leaf	2	tablespoons	minced	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.