Wednesday, June 19, 2013

Sausage and Vegetables with Polenta

Adapted from BHG
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. 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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