Serves 6 to 8 (about 20 triangles)
1 pound Smart Chicken Sausages
2 to 3 cups precooked fresh or frozen vegetables (such as corn, grated zucchini, colored peppers, asparagus, leeks, green onions, shallots, carrots, spinach, or chard)
2 cups chicken stock
1/4 teaspoon crushed red pepper
1/2 cup polenta
1/2 cup shredded Parmesan
1/2 cup shredded cheddar
1/4 cup mascarpone
1 16-ounce box phyllo pastry sheets, thawed according to directions on box
1/2 cup melted butter or cooking spray
Preheat oven to 350°F.
Place sausage and vegetables into deep sauté pan, and cook over medium-high heat until sausage is thoroughly cooked, about 10 minutes. Set aside to cool.
Heat chicken stock and red pepper in 8-cup saucepan over medium-high heat. Add polenta, and reduce heat to simmer for 10 to 15 minutes or until tender. Turn off heat and stir in cheese. Set aside to cool.
Once cooled to room temperature, about 20 to 30 minutes, combine above mixtures.
To assemble phyllo triangles:
Follow directions on box of phyllo to layer 3 sheets with cooking spray or melted butter. Using a sharp knife or pizza cutter, divide the layered phyllo in half lengthwise. Place 1/4 cup filling in top corner of each strip. Fold one corner with filling diagonally to the other side to form a triangle. Continue to fold triangle onto itself. Place seam-down onto buttered parchment-lined sheet pan. Brush the top of filled triangle with melted butter or cooking spray. Continue making triangles until chicken sausage filling is used.
Bake for 35 to 45 minutes or until golden brown. Serve warm.
Gluten-free serving suggestion: Once combined, place chicken polenta mixture in greased casserole dish and bake in preheated 350ºF oven for 40 to 50 minutes or until internal temperature of casserole reaches 165ºF.
Casserole or triangles may be made one day ahead and refrigerated overnight. If placed in a refrigerator, allow 5 to 10 minutes additional cooking time.
Triangles may be frozen and placed directly in preheated 350ºF oven for 45 to 50 minutes or until golden brown.
*Or substitute one pound cooked shredded Smart Chicken
Recipe created by Sally Hillis, R.D., Hillis & Company, Lincoln, Nebraska