Polenta with Sausage and Mushroom Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 6.3g
  • Saturated fat: 1.9g
  • Protein: 16.0g
  • Carbohydrate: 29.8g
  • Cholesterol: 49mg
  • Iron: 3.1mg
  • Sodium: 828mg
  • Calories from fat: 24%
  • Fiber: 5.2g
  • Calcium: 65mg


  • 1 pound Italian turkey sausage
  • 1 1/2 cups chopped red bell pepper
  • 1 cup chopped onion (about 1 medium)
  • 1 (8-ounce) package sliced mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1/3 cup sliced sun-dried tomatoes, packed without oil
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 (17-ounce) tube refrigerated prepared polenta, cut into 8 slices
  • Cooking spray
  • 1 tablespoon grated fresh Parmesan cheese


  1. Remove casings from sausage. Cook sausage in a Dutch oven over medium high heat until browned, stirring to crumble. Add bell pepper and onion; cook 3 minutes or until tender, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in water, sundried tomatoes, and crushed tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add Italian seasoning and black pepper; simmer 5 minutes.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
  3. Place 2 polenta slices on each of 4 plates; top each with 3/4 cup sauce and 3/4 teaspoon cheese.
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