Sausage and Spinach Over Polenta
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Cornmeal||1 1⁄4 Cup (20 tbs)|
|Shredded reduced fat mozzarella cheese||3 Ounce (3/4 Cup)|
|Fully cooked smoked turkey sausage||12 Ounce|
|Cooking oil||1 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Onion||1 Medium, cut into thin wedges|
|Crushed red pepper||1⁄2 Teaspoon|
|Fresh spinach||10 Ounce, trimmed, coarsely chopped|
1. Set aside 1/3 cup chicken broth. For polenta, in a 3-quart saucepan heat remaining chicken broth and water just till boiling. Slowly stir in cornmeal, 1/4 cup at a time. Bring mixture to boiling; reduce heat to very low. Cook, covered, for 20 minutes, stirring often. Stir in 1/2 cup of the cheese. Spread on a baking sheet to a 10 x 8-inch rectangle. Cover and chill for 3 hours or overnight.
2. To serve, sprinkle chilled polenta with the remaining cheese. Bake, uncovered, in a 350° oven about 20 minutes or till hot. Meanwhile, bias-cut the sausage into 1/4-inch-thick slices. In a large nonstick skillet heat oil; add sausage, onion, garlic, and red pepper. Cook mixture about 5 minutes or till onion is tender and sausage is heated through.
3. In a small mixing bowl stir together reserved chicken broth and cornstarch. Stir into mixture in skillet. Cook and stir till boiling; reduce heat. Add spinach, a little at a time, stirring constantly till all is wilted.