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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
  Cornstarch 1 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
200 Minutes
Cook Time: 
25 Minutes
Ready In: 
225 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1652 Calories from Fat 420

% Daily Value*

Total Fat 47 g71.7%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 255 mg85%

Sodium 5147.4 mg214.5%

Total Carbohydrates 211 g70.4%

Dietary Fiber 24.8 g99.3%

Sugars 19.2 g

Protein 105 g209.4%

Vitamin A 532.2% Vitamin C 180.6%

Calcium 61.6% Iron 109.4%

*Based on a 2000 Calorie diet

Sausage And Spinach Over Polenta Recipe