Baked Polenta with Sausage and Artichoke Hearts | Everyday Food with Sarah Carey

Everyday Food editor Sarah Carey uses two unexpected shortcuts — pre-made polenta and marinated artichokes — to whip up a quick and delicious casserole dish.
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Recipe Ingredients:
2 teaspoons extra-virgin olive oil
1/2 white onion, thinly sliced
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
3/4 cup marinated artichoke hearts, coarsely chopped
Coarse salt and ground pepper
1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
1/3 cup reserved chicken stock
1/4 cup fresh parsley (optional), coarsely chopped
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Baked Polenta with Sausage and Artichoke Hearts | Everyday Food with Sarah Carey