Ingredients

Start to finish 40 minutes

Olive oil cooking spray
12-ounce package cooked chicken or turkey sausages
10-ounce package frozen chopped spinach, thawed
Two 18-ounce tubes prepared polenta
1 cup lowfat ricotta cheese
2/3 cup jarred tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 450 F. Lightly spray a 2-quart casserole dish with olive oil. Set aside.

Place the sausage in a food processor and pulse until it is coarsely ground. Place the spinach in a kitchen towel, wrap tightly, then squeeze hard over the sink to remove excess water. Add the drained spinach to the food processor and pulse several times. Set aside.

Slice each tube of polenta into about 10 rounds, each about 1/4 thick. Arrange five rounds over the bottom of the casserole dish. Spoon 1/2 cup ricotta cheese over the polenta, spreading it evenly with the back of the spoon.

Spread half of the tomato sauce evenly over the ricotta, then scatter half of the spinach and sausage mixture over that. Top with 1 cup shredded mozzarella cheese and another layer of polenta rounds.

Repeat the layering with remaining ricotta, sauce, spinach, sausage and mozzarella. Cap with a final layer of polenta (you will have excess polenta). Sprinkle top with the Parmesan cheese. Cover with foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

Makes 4 to 6 servings.