Parmesan Polenta with Sausage and Mushrooms
Parmesan Polenta with Sausage and Mushrooms
3 (3-ounce) links vegetarian sweet Italian sausage
1 teaspoon olive oil
1/3 cup dry white wine
2 (8-ounce) packages presliced mushrooms
2 teaspoons dried basil
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
4 cups water
1 cup instant polenta
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 cup grated Parmesan cheese
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.
Serves (serving size: about 3/4 cup sauce
and 3/4 cup polenta)
288 cal, 9.5g fat, 18.2g protein, 35.1g carb