Baked Polenta with Sausage and Artichoke Hearts
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ white onion, thinly sliced
- 1 pound sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- ¾ cup marinated artichoke hearts, coarsely chopped
- Coarse salt and ground pepper
- 1 tube (18 ounces) prepared polenta, cut into ¼-inch rounds
- ⅓ cup chicken stock
- ¼ cup fresh parsley (optional), coarsely chopped
Instructions
Baked Polenta with Sausage and Artichoke Hearts serves 4 original recipe by Martha Stewart.
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