Parmesan Polenta with Sausage and Mushrooms

Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

Ingredients

• 3  (3-ounce) links hot turkey Italian sausage
• 1  teaspoon  olive oil
• 1/3  cup  dry white wine
• 2  (8-ounce) packages presliced mushrooms
• 2  tablespoons  chopped fresh or 2 teaspoons dried basil
• 1  (14.5-ounce) can diced tomatoes, drained
• 4  cups  water
• 1  cup  instant polenta (such as Contadina)
• 3/4  teaspoon  garlic powder
• 1/2  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/3  cup  grated Parmesan cheese

Preparation

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

Nutritional Information

Calories:

288 (30% from fat)

Fat:

9.5g (sat 3.3g,mono 3.6g,poly 2.4g)

Protein:

18.2g

Carbohydrate:

35.1g

Fiber:

1.6g

Cholesterol:

58mg

Iron:

2.5mg

Sodium:

689mg

Calcium:

95mg