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Polenta with Sausage
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Yield: 4 servings
Source: Cooking Light Annual Recipes 2002
Comments from a PA Kitchen: I don't know how this polenta recipe slipped by me before now, but I loved this one. It's a formed polenta recipe, rather than a
creamy one. I didn't use a tube of polenta; I made it in a pan, measured it to 16 oz on a scale once it was done, and then spread it in
the baking dish to bake. Worked great. Rather than bother with removing casings from sausage etc, I made sausage with ground turkey
and Penzey's Italian Sausage Spice (this does not make HOT italian sausage; you have to add a little cayenne if you want it spicy; I
didn't bother). I added 1 crushed garlic clove to the polenta for flavor. I didn't have Italian seasoning and I had no idea what's in it,
so I used 1/3 tsp basil, 1/3 tsp parsley, and 1/3 tsp oregano instead. This worked too. I skipped the fennel seeds. This was really tasty and
the portion is big.
INGREDIENTS:
1 (16 oz) tube of polenta cut into 1/4 inch slices
cooking spray
12 oz hot Italian turkey sausage
1 c. chopped green bell pepper
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
2 (14.5 oz) cans no salt added diced tomatoes, drained
1 c. preshredded part skim mozzarella cheese
INSTRUCTIONS:
- Preheat oven to 450. Arrange polenta slices in bottom of an 11 x 7 inch baking pan coated with cooking spray. Bake at 450 for 8 minutes,
turning once. (If you make your own polenta and spread it to cover the bottom of the pan, skip the turning, obviously.) While polenta bakes,
heat a large nonstick skillet coated with cooking spray over medium high heat. Remove casings from sausage. Place sausage, bell pepper,
and fennel seeds in pan; cook 5 minutes or until sausage is browned turning to crumble. Add seasoning and tomatoes; cook 2 minutes or
until thoroughly heated. Pour sausage mixture over polenta and top with cheese. Bake at 450 3 minutes
NUTRITIONAL INFO:
Healthy Units: 6.5 per serving
Cal=327; fat=6.9g; Protein=22.7g; carb=41.3g; fiber=1.7g; chol=39mg; iron=2.5mg; sodium=1076mg; calc=296mg
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