Cooking Directions

• Heat the oven to 400°F.  Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.
• Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet.  Pour off any fat.
• Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.
• Bake for 25 minutes or until hot and the cheese is melted.

Ingredients

• 24 ounces prepared polenta, cut into 1/2-inch-thick slices
• 0.25 cup grated Parmesan cheese
• 1 pound sweet or hot Italian pork sausage, casing removed
• 1 large zucchini, cut in half lengthwise and sliced (about 2 cups)
• 2 cups Prego® Traditional Italian Sauce
• 6 ounces shredded fontina cheeseor mozzarella cheese (about 1 1/2 cups)