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Photo: Iain Bagwell; Styling: Cindy Barr Photo by: Photo: Iain Bagwell; Styling: Cindy Barr

Parmesan Polenta and Spicy Sausage Sauce

Top creamy parmesan polenta with a spicy tomato sauce filled with fresh herbs and sun-dried tomato chicken sausage.

Cooking Light MAY 2011

  • Yield: 4 servings
  • Total:40 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces (2 links) sun-dried tomato chicken sausage (such as Al Fresco), sliced
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/2 cup chopped fresh basil, divided
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 3/4 cup quick-cooking polenta
  • 1/2 cup grated Parmesan cheese, divided

Preparation

1. Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

2. Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 10.0g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.4g
  • Carbohydrate: 31.5g
  • Fiber: 5.3g
  • Cholesterol: 41.3mg
  • Iron: 1.8mg
  • Sodium: 644mg
  • Calcium: 170mg
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Parmesan Polenta and Spicy Sausage Sauce recipe

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