We've shrunk the calorie count of this dish by using lean turkey sausage. To save time, use store-bought polenta in a tube.

Recipe by Health August 2010

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Credit: Jim Bathie

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 35 mins
prep:
20 mins
Yield:
4 servings (serving size: 1 cup polenta, 1 sausage, 1/2 cup vegetables, and 2 tablespoons pan sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Coat a 3-quart baking dish with cooking spray. Combine 4 cups water and polenta, and pour into prepared baking dish. Set aside.

  • Place fennel in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil, and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.

  • Bake sausage and vegetables, uncovered, at 425° for 20 minutes. Remove from oven; turn sausages, and toss vegetables. Place half of vegetable mixture on top of sausages before returning baking dish to oven.

  • Reduce temperature to 350°. Stir polenta mixture lightly, and place baking dish in oven. Bake at 350° for 45 minutes. Remove polenta from oven; stir gently with a fork, and return to oven. Bake both dishes an additional 10 minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170°. Remove from oven.

  • Stir polenta with a fork; polenta will continue to thicken as it stands. Serve polenta and sausage topped with vegetables and pan sauce. Sprinkle with parsley, if desired.

Source

The CarbLovers Diet

Nutrition Facts

390 calories; fat 14g; saturated fat 3g; mono fat 2.5g; protein 25g; carbohydrates 41g; fiber 5g; cholesterol 76mg; sodium 498mg.
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