Turkey Sausage with Tomato Sauce and Polenta

Well...  I am supposed to be on Spring Break, but is sure seems more like Winter Break! 

The view from my window this morning.

So if it is going to feel like winter, I guess that we need a warm and filling dinner.  The Turkey Sausage and Tomato Sauce with Creamy Polenta from Clean Eating Magazine (3/13) fit the bill perfectly!  

A little saucy. A little spicy.  Warm and nice and filling.

Turkey Sausage and Tomato Sauce with Creamy polenta and minted zucchini.

Since I am trying to get in some sewing in between the usual chores and lesson planning that somehow tries to sneak into every break, I wanted something fast, but healthy.  This dinner was on the table in 20 minutes flat!  And that included the sautéed zucchini with garlic and mint.

My husband voted this a do-over and it got my vote too!  It is a great weeknight meal because it goes together in such a hurry, but tastes long-simmered.  And...326 calories for a 2 cup serving!!! 

Try it and tell me what you think...Do-over or once was enough?  

Turkey Sausage and Tomato Sauce

Clean Eating March 2013

• Olive Oil Cooking Spray
• 12 oz sweet or hot low-fat turkey sausage, casings removed and crumbled
• 1 yellow onion, thinly sliced
• 1 green and 1 red bell pepper, thinly sliced
• 3 cups jarred all-natural marinara (Be sure to read those labels!  Sugar can run from 2g/serving to 8g or more/serving!)
• Pinch red pepper flakes
• Sea salt and fresh ground pepper to taste
• 1 cup finely ground cornmeal
• 6 fresh basil leaves coarsely chopped

1.   In a medium pot, bring 3 cups water to a boil.

2.  Mist a large nonstick skillet with cooking spray (while not on the heat!) and heat the pan on medium-high.  Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes.  Transfer to a paper towel-lined plate

3.  Return pan to medium-high.  Add onion and peppers and cook, stirring frequently, until softened, about 4 minutes.  Return sausage to pan and stir in marinara sauce.  Bring to a boil, then reduce heat to medium-low and simmer for 6 minutes, until thickened slightly.  Add pepper flakes and season with salt and pepper.

4.  While sauce is simmering, whisk cornmeal into boiling water in a slow, thin stream, stirring constantly with a wooden spoon, until incorporated.  Reduce heat to low and continue to stir polenta for 5 to 8 minutes, until thick.  Season with salt and pepper as desired

5.  Divide polenta among serving plates and top evenly with sausage mixture.  Top with basil.  I also added a touch of grated parmesan - because cheese makes everything better!  :-)

Serves 4