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Parmesan Polenta with Sausage and Mushrooms

Randy Mayor
Yield

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.