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Italian Sausage with Polenta

This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. –Mary Bilyeu of Ann Arbor, Michigan

6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

Directions

In a large nonstick skillet coated with cooking spray, cook sausage
and onion over medium heat until meat is no longer pink. Add garlic;
cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook
for 5-7 minutes or until broccoli is tender.
Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a
boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, for polenta, bring broth to a boil in a small heavy
saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal.
Continue stirring for 10-12 minutes or until polenta is thickened
and has a smooth texture. Serve with sausage mixture. Garnish with

2 of 2

Italian Sausage with Polenta (continued)

Directions (continued)

cheese if desired. Yield: 6 servings.

Nutrition Facts: 1 cup sausage mixture with 1/2 cup polenta equals 337 calories, 12 g fat (4 g saturated fat), 52 mg cholesterol, 1,131 mg sodium, 35 g carbohydrate, 6 g fiber, 24 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.