With the weather starting to cool off a bit, I had a hankering for something a little more hearty that I could still prepare on a weeknight. This recipe from Cooking Light incorporates mushrooms and turkey sausage into a tomato sauce to make a filling but lighter meal. The polenta is kicked up a notch with the addition of some cream cheese to add some decadence to the whole dish.
- 1 1/2 tablespoons olive oil, divided
- 8 ounces hot turkey Italian sausage
- 3/4 cup chopped onion
- 20 oz sliced baby bella mushrooms
- 2 large (or 4 small) garlic cloves, minced
- 1/4 teaspoon kosher salt, divided
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 tablespoon coconut aminos (or soy sauce if not gluten-free)
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups water
- 1 cup cornmeal
- 3 ounces 1/3-less-fat cream cheese
- 1 tablespoon butter
Bring chicken broth and 1 1/2 cups water to a boil in a medium pot. Add the cornmeal, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally.
- 1 1/2 tablespoons olive oil, divided
- 8 ounces hot turkey Italian sausage
- 3/4 cup chopped onion
- 20 oz sliced baby bella mushrooms
- 2 large (or 4 small) garlic cloves, minced
- 1/4 teaspoon kosher salt, divided
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 tablespoon coconut aminos (or soy sauce if not gluten-free)
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups water
- 1 cup cornmeal
- 3 ounces 1/3-less-fat cream cheese
- 1 tablespoon butter
- Bring chicken broth and 1 1/2 cups water to a boil in a medium pot. Add the cornmeal, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally.
- Heat a large saute pan over medium-high heat. Add 1 1/2 teaspoons oil to the pan, swirling to coat.Remove the sausage from casings. Add to pan and 3 minutes or until browned, stirring to crumble. Remove sausage from pan and keep warm.
- Add 1 tablespoon oil to pan swirling to coat. Add onion and cook for 3 minutes, stirring occasionally.
- Add mushrooms cook for 4 minutes, stirring occasionally.
- Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, tomatoes, tomato paste, and coconut aminos and bring to a simmer.
- Reduce heat to medium; simmer gently for 15 minutes.
- When the polenta is done cooking, stir in 1/8 teaspoon salt, cream cheese, and butter.
- Serve with sausage mixture.