Ingredients
5 1/2 T. Olive Oil
1-28 oz. Can Crushed Tomatoes (I like the ones with garlic and basil in them)
1 T. Fresh Oregano (I used fresh Thyme because I had it around and it was yummy)
1 Medium Onion (diced; can buy frozen diced onions to keep in freezer! They rock!)
1 Medium Pepper (diced; can buy frozen diced peppers to keep in freezer! They rock!)
2 Cloves Garlic (minced)
1/2 t. each Salt, Pepper and Chili Flakes
1 lb. Sausage (the kind without the casing that looks like hamburger; Omit if making vegetarian, instead use diced zucchini or some other veggie you have lying around)
2 Tubes Prepared Polenta (sliced 1/2 inch thick; I used the sundried tomato and garlic variety; you can find this in the pasta aisle)
8 oz. Fresh Mozzarella (I forgot to buy fresh mozz so I used regular shredded mozz and it was fine, but it would be positively YUMMY with fresh, especially the uber expensive buffalo mozzarella…)
Method
1. Preheat broiler to High. Heat 3 T. oil over medium. Add tomatoes and oregano and simmer 15 minutes.
2. Meanwhile, heat 1 T. oil in frying pan over medium-high and saute onion, pepper, garlic, salt, pepper and chili. Cook about 5 minutes. Add sausage (or zucchini, etc.) and cool 5-8 minutes. Add to tomato sauce (when it’s done) and simmer 10 minutes.
3. Pour remaining oil in baking pan, add polenta slices and broil 10-15 minutes until browned. Pour sauce over polenta, then arrange mozzarella slices (or sprinkle shredded cheese) and broil 2 minutes.
I made half of this recipe for the two of us, and it fit in one of those square pyrex dishes. It was enough for both of us to have as our only dinner, with plenty of leftovers for lunch. If you make the whole recipe, use a lasagne pan. When I originally saw this recipe I thought it would take longer than it did–because everything is broiled, it’s very quick. Easily done in 30 minutes. This would freeze well!
