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Italian Sausage Pot Pie with Polenta Crust

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Mar 10, 2015
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Ingredients

  • 1 lb bulk spicy or sweet Italian pork sausage
  • 2 small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
  • 1 can (16 oz) spicy chili beans in sauce, undrained
  • 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1 cup shredded Italian cheese blend (4 oz)
  • 2 eggs
  • 1 roll (1 lb) sun-dried tomato polenta

Steps

  • 1
    Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
  • 2
    In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
  • 3
    In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
  • 4
    Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
  • 5
    Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the sausage mixture up to a day in advance and spoon it into the casserole; cover and refrigerate up to 24 hours. When ready to bake, uncover and continue as directed, increasing the bake time to about 30 minutes.

Nutrition

340 Calories, 17g Total Fat, 19g Protein, 27g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
Total Fat
17g
26%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
1030mg
43%
Potassium
250mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
18%
Sugars
1g
Protein
19g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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