Recipe courtesy of Honeysuckle White
Recipe courtesy of Honeysuckle White
Watch how to make this recipe.
Turkey Sausage and Peppers with Polenta
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- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 3 mg
- Sodium
- 759 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 3 mg
- Sodium
- 759 mg
Ingredients
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Directions
- 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
- 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
- 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
- 4.Add Italian seasoning and garlic; cook 2 minutes.
- 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
- 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
- 7.Cook about 5 minutes more, stirring occasionally.
- 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
- 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
- Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
