- 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
- 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
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.