Parmesan Polenta with Sausage and Mushrooms

Randy Mayor

Yield:

5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 30 %
Fat 9.5 g
Satfat 3.3 g
Monofat 3.6 g
Polyfat 2.4 g
Protein 18.2 g
Carbohydrate 35.1 g
Fiber 1.6 g
Cholesterol 58 mg
Iron 2.5 mg
Sodium 689 mg
Calcium 95 mg

Ingredients

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

Preparation

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. 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.

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.

Note:

October 2000