4 servings (serving size: 2 polenta slices plus 1/2 cup sausage mixture)
Photo: Leigh Beisch
2 whole links hot Italian sausage
1 1/4 cups chopped red bell pepper
1 1/2 cups frozen whole-kernel corn
2 cups chopped onion
1 (8-ounce) package mushrooms
8 (1/2 -inch-thick) slices polenta
1/8 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
How to Make It
Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside.
Sprinkle one side of each polenta slice with thyme and ground pepper. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned.
Spoon 1/2 cup sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.
Note: Nutritional analysis includes Sugars 5g.
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