Polenta with Sausage and Mushroom Sauce

Oxmoor House
4 servings


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1 pound Italian turkey sausage
1 1/2 cups chopped red bell pepper
1 cup chopped onion (about 1 medium)
1 (8-ounce) package sliced mushrooms
2 garlic cloves, minced
1/2 cup water
1/3 cup sliced sun-dried tomatoes, packed without oil
1 (28-ounce) can crushed tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper
1 (17-ounce) tube refrigerated prepared polenta, cut into 8 slices
Cooking spray
1 tablespoon grated fresh Parmesan cheese


Prep: 12 Minutes
Cook: 31 Minutes

Remove casings from sausage. Cook sausage in a Dutch oven over medium high heat until browned, stirring to crumble. Add bell pepper and onion; cook 3 minutes or until tender, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in water, sundried tomatoes, and crushed tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add Italian seasoning and black pepper; simmer 5 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.

Place 2 polenta slices on each of 4 plates; top each with 3/4 cup sauce and 3/4 teaspoon cheese.

Created date

March 2010

Nutritional Information

Calories 240
Fat 6.3 g
Satfat 1.9 g
Protein 16.0 g
Carbohydrate 29.8 g
Cholesterol 49 mg
Iron 3.1 mg
Sodium 828 mg
Caloriesfromfat 24 %
Fiber 5.2 g
Calcium 65 mg