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
Continue reading Mushroom and Sausage Ragu with Creamy Polenta