This recipe was so easy but so elegant looking when I got it done and ready to eat. Very easy to prepare and clean up. Dinner was ready in 25 minutes. Ted and I were so pleased at the taste since it basically was all carrots, onions and Italian sausage, but it was so amazing. Great way to get a load of veggies in! Totally a keeper!
Serves 4 (serving size: about 1 cup pork mixture and 2/3 cup polenta)
- 1 tablespoon olive oil
- 12 ounces bulk pork Italian sausage
- 1/2 teaspoon black pepper
- 2 cups coarsely chopped yellow onion
- 1 1/2 cups coarsely chopped carrot
- 3 garlic cloves, chopped
- 3 1/2 cups water, divided
- 1 (15-oz.) can unsalted tomato sauce
- 2/3 cup quick-cooking polenta
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/4 cup chopped fresh flat-leaf parsley (optional)
How to Make It
Heat oil in a large skillet over medium-high. Add sausage; cook 5 minutes or until browned, stirring to crumble. Stir in pepper. Remove sausage mixture to a bowl with a slotted spoon. Remove pan from heat (do not wipe out pan).
Combine onion, carrot, and garlic on a cutting board; finely chop. Return pan to medium-high. Add onion mixture to pan; cook 5 to 7 minutes or until tender. Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.
Bring remaining 3 cups water to a boil in a medium saucepan. whisk in polenta. Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon. Stir in cheese. Serve polenta with pork mixture and parsley, if desired.
- calories 366
- fat 12.7 g
- satfat 4.4 g
- monofat 6.1 g
- polyfat 1 g
- protein 21 g
- carbohydrate 37 g
- fiber 7 g
- cholesterol 32 mg
- iron 2 mg
- sodium 667 mg
- calcium 121 mg
- sugars 11 g
- Est. Added Sugars 1 g