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

Look for bulk sausage, not links, to save the trouble of removing the casings. You can also substitute ground pork, beef, or turkey.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 cup pork mixture and 2/3 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).

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  • Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.

  • Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.

Nutrition Facts

366 calories; fat 12.7g; saturated fat 4.4g; mono fat 6.1g; poly fat 1g; protein 21g; carbohydrates 37g; fiber 7g; cholesterol 32mg; iron 2mg; sodium 667mg; calcium 121mg; sugars 11g; added sugar 1g.
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