Polenta-Sausage Triangles

Polenta-Sausage Triangles Recipe
Photo: José Picayo; Styling: Philippa Brathwaite
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.


Serves 8 (serving size: 2 triangles)
Total time: 4 Hours, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 4 Hours, 40 Minutes

Nutritional 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


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


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.

Sandy Gluck,

Cooking Light

November 2012
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