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Polenta-Sausage Triangles

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 25 mins
Total time 4 hrs, 40 mins
Yield Serves 8 (serving size: 2 triangles)
Prepare polenta through step 2 up to two days ahead. Before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them at mealtime. Pork sausage gives them a wonderfully familiar, stuffing-like flavoring.

Ingredients

  • Cooking spray
  • 8 ounces reduced-fat pork sausage (such as Jimmy Dean)
  • 3/4 cup finely chopped yellow onion
  • 3/4 cup finely chopped celery
  • 3 garlic cloves, minced
  • 1 1/2 cups water
  • 1 1/4 cups 1% low-fat milk
  • 1 cup instant polenta
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil, divided

Nutrition Information

  • calories 190
  • fat 9 g
  • satfat 2.5 g
  • monofat 2.6 g
  • polyfat 0.4 g
  • protein 7.8 g
  • carbohydrate 14.8 g
  • fiber 2.3 g
  • cholesterol 22 mg
  • iron 0.5 mg
  • sodium 325 mg
  • calcium 55 mg

How to Make It

  1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic; sauté 8 minutes or until vegetables are tender.

  2. Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.

  3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.