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Sausage-Topped Polenta Wedges

 Sausage-Topped Polenta Wedges
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.
6 ServingsPrep: 25 min. Cook: 30 min.


  • 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


  • 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

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Sausage-Topped Polenta Wedges (continued)

Directions (continued)

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