This morning as we will begin our holiday cooking, I decided to make a good healthy breakfast. Ted and Justin will be getting the smoker going and helping to get the feast prepared for Thanksgiving. While I was cooking this recipe, they both wondered out to the kitchen. They smelled this cooking. I agree it smelled delicious and was a hearty but healthy breakfast!
- 4 ounces sweet Italian sausage links
- 1 pound prepared polenta
- 3 teaspoons olive oil, divided
- 2 onions, chopped
- 2 bell peppers, seeded and chopped
- Salt & freshly ground pepper, to taste
- 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
- 2 tablespoons chopped fresh parsley
- 1 Pierce sausage links with a fork and place in a saucepan. Cover with water and bring to a simmer. Simmer over low heat for 10 minutes. Transfer to a cutting board and let cool slightly; cut into thin rounds.
- 2 Meanwhile, pat polenta dry and cut into 1/2-inch-thick slices. Stack slices, 4 or 5 at a time, and cut into quarters. Pat slices dry and set aside.
- 3 Cook the sausage slices in a large nonstick or cast-iron skillet, stirring over medium-high heat, until browned, 3 to 5 minutes. Transfer to a plate lined with paper towels.
- 4 Add 1 teaspoon oil to the pan. Add onions and cook, stirring, until soft, 2 to 3 minutes. Add peppers, season with salt and pepper and cook, stirring, until tender, about 3 minutes longer. Transfer the vegetables to a plate.
- 5 Wipe out the pan and add the remaining 2 teaspoons oil to the pan; tilt to coat the bottom evenly. Add the reserved polenta and cook, stirring occasionally, until nicely browned, 3 to 5 minutes.
- 6 Add the reserved vegetables and sausages to the pan and shake the pan over the heat until everything is heated through. Taste and adjust seasonings with salt and pepper. Remove from the heat, sprinkle with cheese and garnish with parsley. Serve immediately.
- Per serving: 170 calories; 7 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 9 g protein; 28 mcg folate; 6 mg cholesterol; 4 g sugars; 0 g added sugars; 1449 IU vitamin A; 55 mg vitamin C; 18 mg calcium; 1 mg iron; 503 mg sodium; 182 mg potassium
Original recipe from Eating Well