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Sausage Ragù over Creamy Polenta

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 40 mins
Total time 50 mins
Yield

Serves 4 (serving size: 3/4 cup polenta, 1/2 cup sausage mixture, and 1 tablespoon parsley)

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.

Ingredients

  • 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

Nutrition Information

  • calories 357
  • fat 14 g
  • satfat 4.8 g
  • monofat 5.2 g
  • polyfat 2.3 g
  • protein 17.2 g
  • carbohydrate 50.8 g
  • fiber 3.7 g
  • cholesterol 65 mg
  • iron 1.1 mg
  • sodium 712 mg
  • calcium 137 mg

How to Make It

  1. 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.

  2. 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.