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Chicken Sausages with Polenta

I get a kick out of serving this chicken sausage dish—everyone's always on time for dinner when they know it's on the menu. —Angela Spengler, Tampa, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
2/3 cup sausage mixture with 2 slices polenta: 212 calories, 9g fat (2g saturated fat), 46mg cholesterol, 628mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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Reviews

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Average Rating:
  • AllisonO
    Jul 11, 2019

    A simple slice-and-drop comfort food dish. The polenta adds an interesting - in a good way! - texture. Having made polenta before, I know it's pretty bland so I salted it before frying. I also added some salt and garlic powder to the veggies.

  • Lala
    Jun 15, 2018

    This was great! Season polenta and veggies with a little salt and pepper. I also added minced garlic to the veggies. Yummy and filling meal.

  • browns19fan
    Jan 11, 2018

    We loved this! I halved the recipe for the two of us and eliminated the green peppers. It’s something I’ll make again and again.

  • rmbarr059
    Nov 3, 2016

    This was delicious, though I only made the chicken sausage mixture, not the polenta. I didn't have any on hand so I ended up making baked garlic sweet potatoes as a side dish. I used a tablespoon of oil rather than a teaspoon, however--it just didn't look like enough to saut? all those peppers and onions. Loved it though, and will definitely try with polenta in the future.

  • millertj515
    Jan 14, 2014

    My family loved this recipe!