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Italian Sausage with Polenta

 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.


  • 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


  • 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

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Italian Sausage with Polenta (continued)

Directions (continued)

  • cheese if desired. Yield: 6 servings.
Nutritional 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.