Sausage Mushroom & Polenta Casserole

Hello-- I've been making this dish for ages, but thought I'd post it here for those of us who are trying to eat healthier... using turkey sausage and a lower-fat marinara sauce makes this dish pretty darn healthy. Plus, it freezes well! And if you're not dieting, you can use real pork sausage. Yum!

Eight WW points per serving, for those counting points.

Sausage, Mushroom & Polenta Casserole
serves 8

1 lb polenta-in-a-tube, sliced into about 12-14 rounds (you can use homemade polenta as well, chilled in a loaf pan and sliced)
6 links spicy Italian turkey sausage, cooked and sliced into rounds
16 ounces button or cremini mushrooms, sliced
3 cloves garlic, minced
2 tsp olive oil
3-4 cups marinara sauce
1 cup shredded part-skim mozzarella or asiago cheese
1/3 cup grated parmesan

Heat oven to 375.

Lay polenta slices in the bottom of a 13x9 baking dish. Saute mushrooms in olive oil over high heat, adding garlic at the end, scatter over polenta. Spread sausage slices evenly over mushrooms. Pour marinara sauce evenly over all, top with cheeses.

Bake for 30 minutes or until heated through and cheese is melty.