Roasted Vegetables & Italian Sausage with Polenta

vegetables-roasted-sausage Recipe
Jim Bathie
We've shrunk the calorie count of this dish by using lean turkey sausage. To save time, use store-bought polenta in a tube.

Resistant Starch: 2g

Yield:

4 servings (serving size: 1 cup polenta, 1 sausage, 1/2 cup vegetables, and 2 tablespoons pan sauce)

Recipe Time

Prep: 20 Minutes
Cook: 1 Hour, 15 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 390
Fat 14 g
Satfat 3 g
Monofat 2.5 g
Polyfat 0.0 g
Protein 25 g
Carbohydrate 41 g
Fiber 5 g
Cholesterol 76 mg
Sodium 498 mg

Ingredients

Cooking spray
4 cups water
1 cup polenta
1 small fennel bulb (about 1/2 pound), stem and fronds removed, sliced thin
1 yellow or orange bell pepper, sliced (about 1 cup)
1/2 red onion, sliced (about 1 cup)
2 cups grape tomatoes, halved
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 teaspoon dried oregano
4 (4-ounce) lean Italian turkey sausage links
1 cup water
2 tablespoons fresh chopped parsley (optional)

Preparation

1. Preheat oven to 425°.

2. Coat a 3-quart baking dish with cooking spray. Combine 4 cups water and polenta, and pour into prepared baking dish. Set aside.

3. Place fennel in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil, and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.

4. Bake sausage and vegetables, uncovered, at 425° for 20 minutes. Remove from oven; turn sausages, and toss vegetables. Place half of vegetable mixture on top of sausages before returning baking dish to oven.

5. Reduce temperature to 350°. Stir polenta mixture lightly, and place baking dish in oven. Bake at 350° for 45 minutes. Remove polenta from oven; stir gently with a fork, and return to oven. Bake both dishes an additional 10 minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170°. Remove from oven.

6. Stir polenta with a fork; polenta will continue to thicken as it stands. Serve polenta and sausage topped with vegetables and pan sauce. Sprinkle with parsley, if desired.

Note:

The CarbLovers Diet

August 2010
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