Cooking Directions

• Heat the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
• Stir the sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in the pan.
• Roast for 30 minutes or until the sausage is cooked through and the vegetables are tender.
• Stir the remaining broth in the pan. Serve the sausage mixture and pan juices over the polenta. Sprinkle with the cheese, if desired.

Ingredients

• 1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
• 2 fennel bulb, cut into wedges
• 6 medium Italian plum tomato, cut into wedges
• 2 teaspoons dried oregano leaves, crushed
• 1.5 cups Swanson® Chicken Broth
• 1.5 cups creamy instant polenta, prepared according to package directions
• 6 tablespoons Parmesan cheese