Adapted from BHG
Ingredients
1 tablespoon olive oil
1 1 pound tube refrigerated cooked polenta, cut into 12 slices and quartered
8 ounces light smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces
1 medium onion, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/2 cup purchased pasta sauce
1 tablespoon olive oil
1 1 pound tube refrigerated cooked polenta, cut into 12 slices and quartered
8 ounces light smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces
1 medium onion, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/2 cup purchased pasta sauce
Directions
1.
In an 12-inch nonstick skillet heat the oil over
medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or
until lightly browned, stirring occasionally. Remove from skillet; keep
warm.
2.
Add sausage, sweet peppers, onion, and mushrooms to
skillet. Cook and stir until sausage is brown and vegetables are
crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine
ingredients. Heat through. Makes 4 servings.
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