Ingredients

• Polenta Crust
• 3 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1 cup shredded sharp cheddar cheese


• Filling
• 8 oz. Italian sausage (bulk style or in casings, mild or spicy)
• 2 green onions, chopped
• 1 1/2 oz. (1/2 of a 3-oz. bag) sliced sundried tomatoes
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 2 oz. chopped fresh spinach (or 1 10-oz. package frozen
•     spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese


• chopped parsley for garnish (optional)

Directions

Add water and salt to a large saucepan and bring to a boil. Immediately reduce heat to low, then sprinkle in cornmeal, whisking constantly to prevent lumps from forming. Continue cooking and stirring on a low boil for about 10 minutes, or until polenta is thick but still pourable. Add cheddar cheese and continue to stir until cheese has completely melted and blended. Pour polenta into a 10-inch pie pan and set aside.

Preheat oven to 400° F.


Spray a nonstick skillet with nonstick cooking spray. Place sausage in skillet (if using sausages with casings, remove casings and place in skillet). Add chopped onions, dried tomatoes, garlic and salt. Cook over medium heat for about 10 minutes or until sausage is cooked through and browned, stirring frequently while crumbling and breaking up sausage into small chunks.

Arrange spinach evenly over polenta crust. Top spinach with sausage and vegetable mixture, then sprinkle grated mozzarella over the top. Bake for 15-20 minutes, or until heated through. Garnish with chopped parsley, if desired.