Parmesan Polenta with
Sausage and Mushrooms

Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)
Source: Cooking Light Website


3 (3-ounce) links hot turkey Italian sausage
1 teaspoon olive oil
1/3 cup dry white wine
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 (14.5-ounce) can diced tomatoes, drained
4 cups water
1 cup instant polenta (such as Contadina)
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 cup grated Parmesan cheese


  1. Pierce sausages; cut each diagonally into 1-inch pieces.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned.
  3. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan.
  4. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.
  5. While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.


Healthy Units: 6 per serving
calories: 288 carbohydrates: 35.1 g cholesterol: 58 fat: 9.5 g sodium: 689 mg protein: 18.2 g calcium: 95 mg iron: 2.5 mg fiber: 1.6 g

Back to Recipes in Alpha Order
Back to Recipes by Type