Polenta With Sausage and Tomato Pepper Sauce
Published November 29, 1994
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
5 ounces reduced-fat spicy chicken sausage
1 teaspoon olive oil
12 ounces whole onion or 11 ounces chopped ready-cut onion
1 large clove garlic
2 cups no-salt-added beef broth or stock
12 ounces whole red and green peppers or 11 ounces ready-cut peppers, 2 ¼ to 2 ½ cups
⅛ to ¼ teaspoon hot pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup crushed no-salt-added tomatoes
3 tablespoons dry sherry
½ cup quick-cooking polenta
Freshly ground black pepper
⅛ teaspoon salt
Nutritional analysis per serving (2 servings)
68 grams carbs; 68 milligrams cholesterol; 516 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 9 grams fiber; 1372 milligrams sodium; 23 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick pan until it is very hot.
- Step 2
Remove sausage from casing, and break into bite-size pieces. Reduce heat to medium high; sauté sausage until it browns on both sides.
- Step 3
Chop whole onion.
- Step 4
Add oil to pan. Then, add onion and cook until it softens. Mince garlic, and add to pan.
- Step 5
Bring broth to boil in covered pot.
- Step 6
Wash, trim, seed and chop peppers. Add them and the hot pepper flakes to the onion as it cooks. Sauté a minute or two, and stir in thyme, oregano, tomatoes and sherry; reduce heat to low, and cook mixture.
- Step 7
Slowly stir the polenta into the boiling stock. Cook over medium high heat until polenta boils and thickens. Season with pepper and salt. Serve topped with the sausage-vegetable mixture.
Private Notes
Comments
Is the recipe asking for 2 cups of peppers? The description is confusing.