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Polenta-Sausage Ragout

Photo: Leigh Beisch
Yield

4 servings (serving size: 2 polenta slices plus 1/2 cup sausage mixture)

Prep: 5 minutes; Cook: 13 minutes

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 232
  • fat 8 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 9 g
  • carbohydrate 33 g
  • fiber 4 g
  • cholesterol 15 mg
  • iron 1 mg
  • sodium 572 mg
  • calcium 18 mg

How to Make It

  1. 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.

  2. 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.

  3. Spoon 1/2 cup sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.

  4. Note: Nutritional analysis includes Sugars 5g.