Polenta with Chicken Sausage and Mushrooms

Polenta with Chicken Sausage and Mushrooms

Serves 6
Use equal parts fine and coarse polenta for extra-creamy results and choose vegetarian sausage to make this perfect for non-meat eaters, too. A bold Chianti pairs well with this hearty dish.
  • 3 cups water, chicken broth or vegetable broth
  • 1 cup polenta
  • Salt to taste
  • 3 tablespoons vegetable oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chopped rosemary
  • 1 teaspoon chopped sage
  • 1 pound chicken sausage links, cut into 1-inch pieces
  • 3/4 pound portobello mushrooms, with stems, chopped
  • 1 (28-ounce) can diced Italian tomatoes
  • 2 tablespoons thinly sliced basil leaves
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
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Bring the water or broth to a gentle boil in a small pot. Add polenta and salt in a thin stream, whisking constantly to avoid lumps. Reduce heat to medium and cook, stirring often with a wooden spoon, until polenta is creamy and pulls away from the sides of the pot, about 30 minutes.

Meanwhile, heat vegetable oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and cook until soft, about 1 minute more. Add pepper flakes, rosemary and sage and cook for another 2 minutes. Add sausage and cook, stirring occasionally, until golden brown, about 5 minutes.

Stir in mushrooms, cook for 5 minutes, then add tomatoes and simmer for 15 minutes. Add basil and keep sauce warm until polenta is cooked.

Spoon polenta into warmed bowls, top with sauce, sprinkle with parsley and serve garnished with Parmesan cheese.
Nutritional Info: 
Per Serving: 360 calories (150 from fat), 17g total fat, 6g saturated fat, 50mg cholesterol, 900mg sodium, 30g carbohydrates, (4 g dietary fiber, 6g sugar), 20g protein.

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