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Mediterranean Chicken Sausage and Polenta Pie

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    20 minutes


Cooked polenta in pie dish, from pork recipe
2 tablespoons Hannaford Pesto Sauce
1 (12-ounce) package Nature's Place chicken sausage, cut into 1/2" rounds
2 cups baby spinach
1 jar Taste of Inspirations bruschetta sauce
1 (15.5-ounce) can cannellini beans, drained and rinsed
1/4 cup water
Salt and pepper
1 tablespoon vegetable oil
1/2 cup Greek yogurt
2 scallions, chopped
Mediterranean Chicken Sausage and Polenta  Pie


1. Invert polenta onto a plate and set aside; reserve pie dish.
2. Add pesto and sausage to a large nonstick skillet over medium heat and cook until sausage is brown all over, about 5 minutes. Stir in spinach, bruschetta, beans, and water, and cook until spinach is wilted. Season with salt and pepper to taste and transfer to reserved pie dish. Place polenta on top and brush with oil.
3. Adjust a rack 6" from the broiler element and broil until polenta is golden brown, 10 to 15 minutes. Quarter pie, top with scallions, and serve with a dollop of yogurt.
Source: Hannaford fresh Magazine, November - December 2015


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 4 g (17%)
Cholesterol 70 mg (23%)
Sodium 1330 mg (55%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 8 g (32%)
Protein 30 g (50%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a