Parmesan Polenta with Sausage and Mushrooms

Name: Parmesan Polenta with Sausage and Mushrooms
Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)
Ingredients: 3 (3-ounce) links hot turkey Italian sausage; 1 teaspoon olive oil; ⅓ cup dry white wine; 2 (8-ounce) packages presliced mushrooms; 2 tablespoons chopped fresh or 2 teaspoons dried basil; 1 (14.5-ounce) can diced tomatoes, drained; 4 cups water; 1 cup instant polenta (such as Contadina); ¾ teaspoon garlic powder; ½ teaspoon sugar; ¼ teaspoon salt; ⅓ cup grated Parmesan cheese

3 Ratings
3 Reviews

Recipe by Cooking Light October 2000

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 1
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.

Advertisement
Step 2
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

Per Serving:

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.

Sort by: Newest

Newest Oldest

ktleyed

10/22/2012

Meh, didn't think that this was that great, pretty tasteless, needed lots of salt. But, it was easy to prepare. It could use more tomatoes, maybe 2 cans instead of 1.

mja489

06/10/2012

This was really fantastic - way better than I expected. I used part hot and part regular Italian sausage because that is what I had on hand and was looking to use. For the polenta I used regular, cooked and molded and grilled instead of soft. Essentually used the recipe for polenta with fontina and spinach (CL) but I added some parmesean at the end and no cheese on top. We had simple sauted zucchini as a side - it was the perfect side for this dish.

ehellmich

10/18/2010

Delicious! I like meals that are good with or without the meat as my daughter is a vegetarian. Easy to prep and cook. I will definitely make this again. It had a very nice rich flavor.

Back to Parmesan Polenta with Sausage and Mushrooms

All Reviews for Parmesan Polenta with Sausage and Mushrooms

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Parmesan Polenta with Sausage and Mushrooms

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Parmesan Polenta with Sausage and Mushrooms

Account

Parmesan Polenta with Sausage and Mushrooms

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Parmesan Polenta with Sausage and Mushrooms