A great way to use fennel

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We loved this dish of roast vegetables and Italian sausage served over polenta.

Italian Sausage and Vegetable Roast

1 pound sweet or hot Italian chicken or turkey sausage, cut into 1inch pieces
1 medium red pepper, cut into 1-inch chunks
2 fennel bulbs, cut into slices
2-3 medium Italian plum tomatoes, cut into wedges
1-2 sweet onions, cut into wedges
4 or more garlic cloves
1-2 zucchini squash, cut into thick slices
2 teaspoons dried oregano leaves, crushed or fresh if available
1/2 cups chicken broth
4 cups hot cooked creamy polenta*

Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray.
Mix sausage, vegetables and oregano and 1/2 cup broth in pan.
Roast 30 minutes or until done, stirring once.
Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired.

* I made my polenta using 1/2 water and 1/2 chicken broth. At the end I stirred in some soft goat cheese, not necessary but delicious.

Adapted from Allrecipes.com

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