Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light October 2000

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Randy Mayor

Recipe Summary

Yield:
5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

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  • While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

Nutrition Facts

288 calories; calories from fat 30%; fat 9.5g; saturated fat 3.3g; mono fat 3.6g; poly fat 2.4g; protein 18.2g; carbohydrates 35.1g; fiber 1.6g; cholesterol 58mg; iron 2.5mg; sodium 689mg; calcium 95mg.
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