Sausage & Escarole Over Polenta

Ingredients

• 1 lb. sweet Italian sausage links, cut into 1-inch pieces
• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1 medium onion, thinly sliced
• 1 large head escarole, coarsely chopped (about 8 cups)
• 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
• Hot cooked polenta or pasta

Directions

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.

• Also terrific with Bertolli ® Marinara with Burgundy Wine Pasta Sauce or Bertolli® Tomato & Basil Sauce.