Look for bulk sausage, not links, to save the trouble of removing the casings. You can also substitute ground pork, beef, or turkey.
1 tablespoon olive oil
12 ounces bulk pork Italian sausage
1/2 teaspoon black pepper
2 cups coarsely chopped yellow onion
1 1/2 cups coarsely chopped carrot
3 garlic cloves, chopped
3 1/2 cups water, divided
1 (15-oz.) can unsalted tomato sauce
2/3 cup quick-cooking polenta
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh flat-leaf parsley (optional)
Est. added sugars 1g
How to Make It
Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).
Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.
Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.
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To be honest, I used this base recipe as written, but added extra veggies (red and orange peppers, roasted mushrooms and artichokes) to make it almost a cacciatore. I also added a pinch of crushed red pepper. The flavors are deep and rich and the dish was very satisfying. I doubled the recipe so I could share it with 5 friends.