Polenta with Sausage

Vary this dish by using a flavored polenta or a different cheese, such as provolone.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 19%
  • Fat: 6.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 22.7g
  • Carbohydrate: 41.3g
  • Fiber: 1.7g
  • Cholesterol: 39mg
  • Iron: 2.5mg
  • Sodium: 1076mg
  • Calcium: 296mg


  • 1 (16-ounce) tube of polenta, cut into 1/4-inch slices
  • Cooking spray
  • 12 ounces hot Italian turkey sausage
  • 1 cup chopped green bell pepper
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
  • 1 cup preshredded part-skim mozzarella cheese


  1. Preheat oven to 450°.
  2. Arrange polenta slices in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 8 minutes, turning once.
  3. While the polenta bakes, heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove casings from sausage. Place sausage, bell pepper, and fennel seeds in pan; cook 5 minutes or until the sausage is browned, stirring to crumble. Add seasoning and tomatoes; cook 2 minutes or until thoroughly heated. Pour the sausage mixture over polenta, and top with cheese. Bake at 450° for 3 minutes.
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