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Sausage Kabobs with Polenta

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Sausage Kabobs with Polenta

Provided by:
total prep 244 calories/serving


  • 1 pkg (9 oz) fully cooked spicy jalapeño-style chicken sausages, cut in 6 chunks
  • 2 medium zucchini, halved lengthwise, cut in 16 chunks
  • 1 large bell pepper, cut into 16 chunks
  • 1 tube (8 oz) polenta, cut in 2 slices
  • Nonstick spray
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 cup shredded Mexican-style cheese
  • Serve with: ancho chile or regular taco sauce


  • Heat oven to 475°F. Line 2 rimmed baking sheets with foil; coat with nonstick spray. Have ready eight 10- to 12-in. skewers.
  • Alternately thread 2 pieces each sausage, zucchini and pepper on each skewer. Place on 1 baking sheet; put polenta on the other. Coat kabobs and polenta with nonstick spray; sprinkle kabobs with cumin and salt.
  • Bake 7 minutes; turn kabobs and polenta. Top polenta with cheese. Bake 7 minutes or until vegetables and sausages are lightly charred and vegetables are tender. Serve with taco sauce for dipping.


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