Sausage & Artichoke Saute over Creamy Polenta

Rating: 
0
No votes yet
Like it:

This dish is perfect for a rainy day—it's the best kind of warm and comforting fare. Just add a green salad and warm rolls and dinner is served!

350
Calories
14g
Fat
21g
Protein
6
Servings

Ingredients

4 1/2 c low-sodium chicken broth
2 c water
1 t salt
1 pn baking soda
1 c coarse-ground cornmeal
1 c Stonyfield Organic Plain Nonfat Yogurt
2/3 c grated Parmesan cheese
2 T olive oil
1 small onion (finely chopped)
1 red pepper (seeded and finely chopped)
8 oz sweet or hot Italian turkey sausage
2 cn artichokes packed in water (drained and chopped)
3 T flour
1/4 t black pepper
Nutrition Information: 
Serving Size: 
542 g
Calories: 
350
Calories from Fat: 
120
Total Fat: 
14g
Total Fat Percent: 
22%
Saturated Fat: 
3g
Saturated Fat Percent: 
15%
Cholesterol: 
45mg
Cholesterol Percent: 
15%
Sodium: 
580mg
Sodium Percent: 
24%
Total Carbohydrate: 
36g
Total Carbohydrate Percent: 
12%
Dietary Fiber: 
12g
Dietary Fiber Percent: 
48%
Sugars: 
4g
Protein: 
21g
Protein Percent: 
42%
Vitamin A: 
20%
Vitamin C: 
60%
Calcium: 
25%
Iron: 
15%

Preparation:

Step 1

Bring 3 cups of the broth and the water to a boil in a medium-size saucepan over medium-high heat. Stir in 1/2 teaspoon of the salt and the baking soda. Pour cornmeal into saucepan in a slow, steady stream, while whisking. Bring to a boil over high heat.

Step 2

Reduce heat to low and cover. Cook for about 25 minutes without stirring or until cornmeal is thickened and tender.

Step 3

Remove from heat and stir in 1/2 cup of the yogurt and 1/3 cup of the Parmesan cheese; keep warm and set aside.

Step 4

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and red pepper to pan and cook 4 minutes or until softened. Crumble sausage into pan and cook, stirring often for 4 minutes or until no longer pink. Add artichokes to pan and cook 2 minutes.

Step 5

Stir flour in and cook, stirring constantly, for 2 minutes. Whisk in remaining 1 1/2 cups chicken broth, 1/3 cup Parmesan cheese, 1/2 teaspoon salt and black pepper and cook over high heat for 3 minutes or until slightly thickened.

Step 6

Remove from heat and let cool 10 minutes; stir in remaining 1/2 cup yogurt until well blended. Serve immediately with polenta.

Ingredients

4 1/2 c low-sodium chicken broth
2 c water
1 t salt
1 pn baking soda
1 c coarse-ground cornmeal
1 c Stonyfield Organic Plain Nonfat Yogurt
2/3 c grated Parmesan cheese
2 T olive oil
1 small onion (finely chopped)
1 red pepper (seeded and finely chopped)
8 oz sweet or hot Italian turkey sausage
2 cn artichokes packed in water (drained and chopped)
3 T flour
1/4 t black pepper
Nutrition Information: 
Serving Size: 
542 g
Calories: 
350
Calories from Fat: 
120
Total Fat: 
14g
Total Fat Percent: 
22%
Saturated Fat: 
3g
Saturated Fat Percent: 
15%
Cholesterol: 
45mg
Cholesterol Percent: 
15%
Sodium: 
580mg
Sodium Percent: 
24%
Total Carbohydrate: 
36g
Total Carbohydrate Percent: 
12%
Dietary Fiber: 
12g
Dietary Fiber Percent: 
48%
Sugars: 
4g
Protein: 
21g
Protein Percent: 
42%
Vitamin A: 
20%
Vitamin C: 
60%
Calcium: 
25%
Iron: 
15%

Comments and Reviews