Rating: 4 stars
48 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 9
  • 4 star values: 23
  • 5 star values: 14

Top creamy Parmesan polenta with a spicy tomato sauce filled with fresh herbs and sun-dried tomato chicken sausage.

Hannah Klinger
Recipe by Cooking Light May 2011

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Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

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  • Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.

Nutrition Facts

311 calories; fat 10g; saturated fat 3.2g; mono fat 4.8g; poly fat 1.5g; protein 16.4g; carbohydrates 31.5g; fiber 5.3g; cholesterol 41.3mg; iron 1.8mg; sodium 644mg; calcium 170mg.
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