Parmesan Polenta with Sausage and Mushrooms

Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 18.2g
  • Carbohydrate: 35.1g
  • Fiber: 1.6g
  • Cholesterol: 58mg
  • Iron: 2.5mg
  • Sodium: 689mg
  • Calcium: 95mg

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

  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.
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