Sausage-Topped Polenta Wedges |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Nanci Huyser of Kilgore, Texas combines crushed tomatoes, Italian turkey sausage and green beans to create a nutritious and full-flavored sauce the whole family will savor. Ingredients:
4 cups water |
1/4 teaspoon salt |
1 cup yellow cornmeal |
3/4 cup shredded parmesan cheese, divided |
1 tablespoon butter |
1/4 teaspoon pepper, divided |
1 pound italian turkey sausage links, casings removed, crumbled |
1 large onion, chopped |
1 can (28 ounces) crushed tomatoes |
1 package (9 ounces) frozen cut green beans, thawed |
Directions:
1. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.
2. Remove from the heat; stir in 1/2 cup Parmesan cheese, butter and 1/8 teaspoon pepper. Transfer to a 9-in. round pan coated with cooking spray; cool (polenta will thicken as it stands).
3. Meanwhile, in a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 9-12 minutes or until thickened.
4. Unmold polenta; cut into six wedges. Place on a baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 4-5 minutes or until lightly toasted. Sprinkle with remaining pepper. Top each wedge with sausage mixture, about 1 cup on each; sprinkle with remaining Parmesan cheese. Serve immediately. Yield: 6 servings.
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