Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Turkey sausage and bottled marinara combine for a healthy, quick, and affordable twist on this Italian classic. Serve with a romaine salad tossed with red wine vinegar and olive oil.

David Bonom
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
40 mins
total:
50 mins
Yield:
Serves 4 (serving size: 3/4 cup polenta, 1/2 cup sausage mixture, and 1 tablespoon parsley)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

    Advertisement
  • Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

Nutrition Facts

357 calories; fat 14g; saturated fat 4.8g; mono fat 5.2g; poly fat 2.3g; protein 17.2g; carbohydrates 50.8g; fiber 3.7g; cholesterol 65mg; iron 1.1mg; sodium 712mg; calcium 137mg.
Advertisement