- 1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
- 1 medium red pepper, cut into 1-inch strips
- 2 fennel bulbs, cut into wedges
- 6 medium Italian plum tomatoes, cut into wedges
- 2 teaspoons dried oregano leaves, crushed
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 4 cups hot cooked creamy polenta
- Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray.
- Mix sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in pan.
- Roast 30 minutes or until done, stirring once.
- Stir in remaining broth. Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired.