Turkey sausage and bottled marinara combine for a healthy, quick, and affordable twist on this Italian classic. Serve with a romaine salad tossed with red wine vinegar and olive oil.
3 (4-ounce) links sweet turkey Italian sausage, casings removed
1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 1/3 cups water, divided
1 cup whole milk
3/4 cup instant polenta
1 ounce fresh pecorino Romano cheese, grated
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
How to Make It
Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.
Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.