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Chicken Sausages with Polenta

 Chicken Sausages with Polenta
I get a kick out of serving this dish—everyone's always on time for dinner when they know it's on the menu. —Angela Spengler, Clovis, NM
6 ServingsPrep/Total Time: 30 min.


  • 4 teaspoons olive oil, divided
  • 1 tube (1 pound) polenta, cut into 1/2-inch slices
  • 1 each medium green, sweet red and yellow peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil


  • In a large nonstick skillet, heat 2 teaspoons oil over medium heat.
  • Add polenta; cook 9-11 minutes on each side or until golden brown.
  • Keep warm.
  • Meanwhile, in another large skillet, heat remaining oil over
  • medium-high heat. Add peppers and onion; cook and stir until tender.
  • Remove from pan.
  • Add sausages to same pan; cook and stir 4-5 minutes or until browned.
  • Return pepper mixture to pan; heat through. Serve with polenta;
  • sprinkle with cheese and basil. Yield: 6 servings.
Nutritional Facts: 2/3 cup sausage mixture with 2 slices polenta equals 212 calories, 9 g fat (2 g saturated fat), 46 mg cholesterol, 628 mg sodium, 19 g carbohydrate, 2 g fiber,

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Chicken Sausages with Polenta (continued)

Nutritional Facts: 13 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.