Prep Time: 10 min. • Cook Time: 25 min.
Preheat oven to 350°F. Remove the cornmeal mush from the package and slice ½ inch thick. Remove the core and cut the peppers into 1-inch cubes. Peel and cut the onion into 1-inch cubes. Trim the ends from the rapini.
Toss the peppers and onions with 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread onto one side of a foil-lined or non-stick sheet pan. Place 4 sausages next to the peppers and place in oven.
Toss the rapini with 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Place on one side of a second foil-lined or non-stick sheet pan. Coat the polenta slices with 2 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread onto the other side of the sheet pan. Place in the oven. Roast until the sausages are cooked through.* Toss the sausage, peppers, and onions with the tomato sauce and return to the oven for 5 minutes.
Remove both sheet pans from the oven and serve.
*For food safety, cook sausages to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 530, Fat 23g, Sat Fat 8g, Trans Fat 0g, Cholesterol 135mg, Sodium 1290mg, Total Carbohydrate 31g, Fiber 3g, Sugars 28g, Protein 49g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free