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Sausage-Topped Polenta Wedges Recipe

Nanci Huyser of Kilgore, Texas combines crushed tomatoes, Italian turkey sausage and green beans to create a nutritious and full-flavored sauce the whole family will savor.

This recipe is:

Healthy

Diabetic Friendly

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Sausage-Topped Polenta Wedges Recipe

Prep: 25 min. Cook: 30 min.

Yield: 6 Servings

25 30 55

Ingredients

4 cups water
1/4 teaspoon salt
1 cup yellow cornmeal
3/4 cup shredded Parmesan cheese, divided
1 tablespoon butter
1/4 teaspoon pepper, divided
1 pound Italian turkey sausage links, casings removed, crumbled
1 large onion, chopped
1 can (28 ounces) crushed tomatoes
1 package (9 ounces) frozen cut green beans, thawed

Directions

In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
Remove from the heat; stir in 1/2 cup Parmesan cheese, butter and 1/8 teaspoon pepper. Transfer to a 9-in. round pan coated with cooking spray; cool (polenta will thicken as it stands).
Meanwhile, in a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 9-12 minutes or until thickened.
Unmold polenta; cut into six wedges. Place on a baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 4-5 minutes or until lightly toasted. Sprinkle with remaining pepper. Top each wedge with sausage mixture, about 1 cup on each; sprinkle with remaining Parmesan cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving equals 330 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 967 mg sodium, 34 g carbohydrate, 5 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Sausage-Topped Polenta Wedges in Light & Tasty June/July 2007, p49