Italian Sausage with Polenta

Total Time Prep: 15 min. Cook: 25 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. –Mary Bilyeu of Ann Arbor, Michigan

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1/2 cup chopped red onion
  • 4 garlic cloves, minced
  • 2-1/2 cups fresh broccoli florets
  • 2 cans (15 ounces each) crushed tomatoes
  • 2 tablespoons prepared pesto
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 cups reduced-sodium chicken broth
  • 1 cup cornmeal
  • Shaved Parmesan cheese, optional

Directions

  1. In a large nonstick skillet, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender.
  2. Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

Nutrition Facts

1 serving: 337 calories, 12g fat (4g saturated fat), 52mg cholesterol, 1131mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 24g protein.

This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. –Mary Bilyeu of Ann Arbor, Michigan
Recipe Creator

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