Sheet Pan Sausage and Polenta Dinner

Ingredients:

• 1 pkg. (24 oz.) B-L cornmeal mush
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 1 bunch rapini (broccoli rabe)
• 2 Tbsp. Market District extra virgin olive oil, divided
• ¾ tsp. kosher salt, divided
• ¾ tsp. ground black pepper, divided
• 1 pkg. (1.2 lb.) Giant Eagle sweet Italian sausage
• 1 cup Giant Eagle tomato sauce

Directions:

   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.