Polenta with Sausage and Mushroom Sauce |
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Prep Time: 12 Minutes Cook Time: 31 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Ingredients:
1 pound italian turkey sausage |
1 1/2 cups chopped red bell pepper |
1 cup chopped onion (about 1 medium) |
1 (8-ounce) package sliced mushrooms |
2 garlic cloves, minced |
1/2 cup water |
1/3 cup sliced sun-dried tomatoes, packed without oil |
1 (28-ounce) can crushed tomatoes, undrained |
1 teaspoon dried italian seasoning |
1/2 teaspoon freshly ground black pepper |
1 (17-ounce) tube refrigerated prepared polenta, cut into 8 slices |
cooking spray |
1 tablespoon grated fresh parmesan cheese |
Directions:
1. Remove casings from sausage. Cook sausage in a Dutch oven over medium high heat until browned, stirring to crumble. Add bell pepper and onion; cook 3 minutes or until tender, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in water, sundried tomatoes, and crushed tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add Italian seasoning and black pepper; simmer 5 minutes.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
3. Place 2 polenta slices on each of 4 plates; top each with 3/4 cup sauce and 3/4 teaspoon cheese.
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