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Slow-Cooked Italian Sausage Bake
A slow-cooked Italian sausage bake with spinach and porcini mushrooms, finished with balsamic vinegar and parmesan, served over polenta.
Ingredients
Instructions
Season the Italian sausage and bake it over medium-high heat until well browned, about 9 minutes.
Add the spinach and porcini mushrooms, cooking until softened, about 7 minutes.
Stir in the balsamic vinegar and parmesan for a final minute.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
