Sausage & Peppers with Cheese Polenta Recipe

Sausage & Peppers with Cheese Polenta Recipe
Sausage & Peppers with Cheese Polenta Recipe photo by Taste of Home
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Sausage & Peppers with Cheese Polenta Recipe

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Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 3 cups reduced-sodium chicken broth, divided
  • 1-1/2 cups water
  • 1 cup cornmeal
  • 2 teaspoons olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
  • 1 medium green pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1/2 cup shredded Asiago cheese
  • 1/2 cup fat-free milk
  • 1 teaspoon butter

Directions

In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through.
Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture. Yield: 6 servings.
Originally published as Sausage & Peppers with Cheese Polenta in Healthy Cooking Annual Recipes Annual 2015, p130

Nutritional Facts

1 serving: 269 calories, 10g fat (4g saturated fat), 54mg cholesterol, 647mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

  • 3 cups reduced-sodium chicken broth, divided
  • 1-1/2 cups water
  • 1 cup cornmeal
  • 2 teaspoons olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
  • 1 medium green pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1/2 cup shredded Asiago cheese
  • 1/2 cup fat-free milk
  • 1 teaspoon butter
  1. In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through.
  3. Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture. Yield: 6 servings.
Originally published as Sausage & Peppers with Cheese Polenta in Healthy Cooking Annual Recipes Annual 2015, p130

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