Chef Shayna: Stuffed Zucchini Boat over Polenta

FRESNO, Calif. (KFSN) -- 1 Tbsp. olive oil

1/2 lb Italian sausage links, casings removed

1/2 lb ground beef

1/4 cup asiago cheese, grated

2 Tbsp. pine nuts or sunflower seeds

2 Tbsp. sun-dried tomatoes packed in oil, julienne

2 green onions, chopped

4 medium zucchini, halved lengthwise

1/2 jar tomato sauce

1 cup polenta

4 cups water

2 Tb butter

1 cup polenta

1. Prepare polenta by brining 4 cups of water to a boil. Stir in 1 cup of polenta and store. Add 1 teaspoon, or so of salt. Continue to stir until it thickens. Stir in 2 Tb melted butter.

2. Heat oven to 400F.

3. Using a melon baller or teaspoon, hollow out the zucchini. Place the zucchini shells on a rimmed baking sheet. Set aside. Dice the zucchini "meat" and save to sauté after the meat.

3. In a large skillet over medium-high heat, add the sausage & ground beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes. Remove from the pan & stir in diced zucchini.

4. In a medium bowl, combine the cooked sausage, asiago, pine nuts or seeds, tomatoes and green onion.

5. Fill the prepared zucchini with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.

Garnish with tomato sauce, freshly chopped basil & more cheese.

6. Plate it over the cooked polenta, topped with tomato sauce.