Sausage & Escarole Over Polenta



  • 1 lb. sweet Italian sausage links, cut into 1-inch pieces
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 onions (medium, thinly sliced)
  • 1 head escarole (large, coarsely chopped, about 8 cups)
  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
  • polenta (Hot cooked, or pasta)
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    1. Brown sausage in 12-inch nonstick skillet over medium-high heat. Remove sausage from skillet and set aside.
    2. Heat Olive Oil in same skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Add escarole and cook, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes or until sausage is done. Serve over hot polenta.
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