You're welcome, I've tried polenta quite a few times lately as my husband and I are planning to travel to Tuscany at some point. Friends gave us the wonderful Williams-Sonoma Savoring Italy Cookbook where I got the idea to use polenta squares layered with a bolonese sauce and mozzarella slices, then baked like a lasagna. It was wonderful, but very rich. Trying out some Italian dishes I came upon the following one that I have lightened up for our use. Here it is:

PASTA WITH TURKEY SAUSAGE AND PEAS
Non-stick cooking spray
1 Tablespoon butter
2 large onions, roughly chopped
1/4 cup evaporated skim milk
1 lb sweet Italian turkey sausage, casings removed
coarse salt
freshly ground black pepper
10 oz. frozen petite peas, NOT defrosted
1 1/2 lbs dry pasta, I use the tiny shells
Spray a heavy bottomed skillet with non-stick spray and add butter. When melted, add onions. Cook until they are soft and have lost their moisture. Watch carefully and adjust heat if necessary to keep from browning. Reduce heat to medium-low and continue to cook so that they brown slowly, stiring frequently, until dark brown but not burned, about 45 minutes total. Watch carefully. Reserve. Brown sausage in a skillet sprayed with non-stick spray, breaking up clumps, until lightly browned. Don't let it dry out. Add evaporated milk and cook, stirring for 2 minutes. Transfer to a large heat-proof bowl, one larger than the opening of the pot you plan to boil the pasta in)(Break into marble-size pieces, if necessary) Set aside. Bring a large pot of salted water to boil. Add peas and onions to sausage in bowl. Add pasta to boiling water. Place bowl over pot of boiling water to warm through. Cook pasta according to package directions. Drain, reservinging a few tablespoons of the pasta liquid. Add pasta to sausage mixture along with the reserved pasta liquid. Sauce should not be runny, it should just coat the pasta and make it shiny. Season with pepper. Yum!!