Creamy Polenta with Garden Tomato Sauce and Sausage

Creamy Polenta with Garden Tomato Sauce and Sausage
Jessica Merchant
http://pgoarelish2.files.wordpress.com/2013/06/creamy-polenta-with-garden-tomato-sauce-and-sausage-2_web.jpg?w=103
  • Yield: 4 servings

Can be easily made into a vegetarian dish by not adding the sausage.

Ingredients

Garden Tomato Sauce:
2tablespoons olive oil
1medium carrot, peeled and diced, about 1/2 cup
1small celery stalk, trimmed and diced, about 1/2 cup
1medium onion, peeled and chopped
2large garlic cloves, diced
18 plum tomatoes, peeled
1/2teaspoon dried oregano
1/2teaspoon salt
4 to 8 pre-cooked Italian-style chicken sausage, cut into chunks (optional)
1/4cup grated Parmigiano Reggiano cheese
Creamy Polenta:
2cups 2 percent reduced-fat milk
2cups water
3/4teaspoon salt
1 1/2cups stone-ground cornmeal
2tablespoons butter

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add carrot, celery, onion and garlic; cook, stirring, 5 minutes.
  2. Add tomatoes and any juice from the bowl. Mash lightly with a wooden spoon. Add oregano and salt. Cook, stirring occasionally, about 20 minutes, until tomatoes have cooked down and formed a chunky sauce. Add sausage and stir to combine. Cook 5 to 10 minutes, until sausage is heated through. Add cheese and stir well. Remove from heat and keep warm until ready to serve.
  3. To make polenta, combine milk and water in a large saucepan over medium-high heat and bring to a simmer. Gradually add cornmeal, whisking constantly to avoid lumps. Add butter. Reduce heat to medium and cook, stirring almost constantly, 25 to 30 minutes, until polenta is thick. Serve topped with warm sauce and chunks of sausage.

Recipe by Karen Berman

Nutritional Info *per serving

  • Calories 479
  • Fat 19g
  • Cholesterol 29mg
  • Sodium 919mg
  • Carbohydrate 68g
  • Fiber 11g
  • Protein 15g
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