Italian Sausage with Polenta |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. âMary Bilyeu of Ann Arbor, Michigan 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:
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.
|
|