Italian Sausage with Polenta Recipe

3.5 3
Italian Sausage with Polenta Recipe
Italian Sausage with Polenta Recipe photo by Taste of Home
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Italian Sausage with Polenta Recipe

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3.5 3
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 cheese if desired. Yield: 6 servings.
Originally published as Italian Sausage with Polenta in Light & Tasty October/November 2006, p43

Nutritional Facts

1 each: 337 calories, 12g fat (4g saturated fat), 52mg cholesterol, 1131mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 24g protein.

  • 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
  1. 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.
  2. Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. 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 cheese if desired. Yield: 6 servings.
Originally published as Italian Sausage with Polenta in Light & Tasty October/November 2006, p43

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