Parmesan Polenta with Sausage and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 (3-ounce) links hot turkey italian sausage |
1 teaspoon olive oil |
1/3 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) |
3/4 teaspoon garlic powder |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/3 cup grated parmesan cheese |
Directions:
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.
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.
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