SAUSAGE-TOPPED POLENTA WEDGES
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.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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. , 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)., 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., 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.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 967mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love