Sausage Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups water 1 cup cornmeal 1 tablespoon crushed dried parsley 1 teaspoon crushed dried rosemary 1 tablespoon crushed dried basil 2 tablespoons olive oil 1 cup sliced mushrooms 2 cloves garlic, peeled and chopped 1/4 cup pine nuts 2 tablespoons chopped sun-dried tomatoes packed in oil, drained 2 Italian sausages, sliced ½-inch thick
Bring water to a boil in a medium saucepan. Sprinkle in cornmeal and season to taste with salt. Reduce heat to low and cook, stirring well to break up any lumps. Cover and cook for 65 to 75 minutes, stirring every 10 minutes, until polenta is soft and smooth. Remove from heat and stir in parsley, rosemary and basil; hold warm.
Heat olive oil in a large sauté pan over medium-high heat. Sauté mushrooms and garlic until tender. Add pine nuts and continue cooking until nuts turn golden brown. Stir in sun-dried tomatoes and cook until thoroughly heated. Season to taste with salt and pepper. Stir into reserved polenta mixture. Add sausages to pan and sauté until browned and thoroughly cooked. Drain lightly on paper towels before stirring into polenta.
Makes 4 servings. Freezes well.
Number of Servings: 4
Recipe submitted by SparkPeople user XALVADORA.
Heat olive oil in a large sauté pan over medium-high heat. Sauté mushrooms and garlic until tender. Add pine nuts and continue cooking until nuts turn golden brown. Stir in sun-dried tomatoes and cook until thoroughly heated. Season to taste with salt and pepper. Stir into reserved polenta mixture. Add sausages to pan and sauté until browned and thoroughly cooked. Drain lightly on paper towels before stirring into polenta.
Makes 4 servings. Freezes well.
Number of Servings: 4
Recipe submitted by SparkPeople user XALVADORA.
Nutritional Info Amount Per Serving
- Calories: 418.0
- Total Fat: 28.4 g
- Cholesterol: 42.9 mg
- Sodium: 640.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.5 g
- Protein: 14.0 g
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