Roasted Broccoli Crispy Polenta With Roasted Pepper Asiago Chicken Sausage Recipes

ASIAGO ROASTED BROCCOLI

Steps:

• Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
• Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.

ROASTED BROCCOLI WITH ASIAGO

Steps:

• Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

ROASTED BROCCOLI & CRISPY POLENTA WITH ROASTED PEPPER & ASIAGO CHICKEN SAUSAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof dish, drizzle olive oil and lemon juice and season with the black pepper. Top with the strips of the roasted red pepper and the shredded Asiago cheese. Bake in the oven for 10 minutes.
• Meanwhile, prepare a medium saute pan with pan spray, saute the Roasted Pepper & Asiago Chicken Sausages over medium-high heat 7 - 9 minutes, turning over half way. Slice on the diagonal 1/4 inch thick.
• Using a non-stick pan (prepared with pan spray), over medium high heat, brown the polenta slices (2 -3 minutes per side). Should be nicely browned and crispy on both sides.
• To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.

ROASTED BROCCOLI & CRISPY POLENTA WITH ROASTED PEPPER & ASIAGO CHICKEN SAUSAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof dish, drizzle olive oil and lemon juice and season with the black pepper. Top with the strips of the roasted red pepper and the shredded Asiago cheese. Bake in the oven for 10 minutes.
• Meanwhile, prepare a medium saute pan with pan spray, saute the Roasted Pepper & Asiago Chicken Sausages over medium-high heat 7 - 9 minutes, turning over half way. Slice on the diagonal 1/4 inch thick.
• Using a non-stick pan (prepared with pan spray), over medium high heat, brown the polenta slices (2 -3 minutes per side). Should be nicely browned and crispy on both sides.
• To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.