Sausage Ragù over Creamy Polenta

Photo: Johnny Autry; Styling: Leigh Ann Ross
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.

Yield:

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

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 50 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

January 2012