Polenta-Sausage Triangles

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.

Yield: Serves 8 (serving size: 2 triangles)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 4 Hours, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.8g
  • Carbohydrate: 14.8g
  • Fiber: 2.3g
  • Cholesterol: 22mg
  • Iron: 0.5mg
  • Sodium: 325mg
  • Calcium: 55mg

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

Preparation

  1. 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. 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. 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.
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