Recipe: Easy Italian Sausage Over Garlic Polenta

EASY ITALIAN SAUSAGE OVER GARLIC POLENTA

FOR THE SAUSAGE:
12 ounces Italian turkey sausage
1 cup chopped red bell pepper
3 garlic cloves, minced, divided use
1 (8 ounce) package fresh mushrooms, sliced
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 (8 ounce) can tomato sauce with basil, garlic and oregano
2 teaspoons sugar
FOR THE POLENTA:
1 teaspoon olive oil
3 cups water
1/2 teaspoon salt
3/4 cup uncooked stone-ground white or yellow polenta
1/2 cup (2 ounces) shredded Parmesan cheese
Additional shredded Parmesan cheese (optional, for garnish)
Chopped fresh basil (optional, for garnish)

TO COOK THE SAUSAGE:
Remove and discard casing from sausage. Heat large skillet over medium-high heat and coat pan with cooking spray. Add sausage, bell pepper and 1 garlic clove; cook 5 minutes, stirring to crumble sausage.

Add mushrooms and saute 5 minutes or until turkey is browned and mushrooms are tender.

Add tomatoes, tomato sauce and sugar; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

MEANWHILE, TO PREPARE THE POLENTA:
While sausage mixture is cooking, heat oil in a medium heavy saucepan over medium heat. Add remaining 2 minced garlic cloves, saute 1 minute.

Add 3 cups water and salt; bring to a boil. Gradually whisk in polenta. Reduce heat and simmer, uncovered, 12-14 minutes, stirring occasionally.

Remove from heat and add 1/2 cup shredded Parmesan cheese, stirring until cheese melts.

TO SERVE:
Serve sausage mixture over polenta; garnish with additional shredded Parmesan cheese and basil, if desired.

Makes 3-4 servings
Source: Glorious Grits, Fresh, Flavorful Recipes for Grits, Cornmeal and Polenta by Susan McEwen McIntosh