Parmesan Polenta and Spicy Sausage Sauce

What's that, you say? I made something with sausage?!? Don't worry, guys, it's not real sausage. I went to Whole Foods last weekend and picked up some delicious, meatless, sun-dried tomato Italian sausage. Yum! The texture isn't quite like meat sausage, but if you're just slicing it up and using it to flavor a sauce, you'll never notice. The flavor is spot-on. Of course, if you're one of my carnivorous friends you can make this meal with sausage of the animal-product variety, though of course I would encourage you to try this veggie version. It's very yummy and filling, and goes great with a side of sauteed spinach.

Parmesan Polenta and Spicy Sausage Sauce
From Cooking Light

• 1 tablespoon olive oil
• 3 ounces sun-dried vegetarian sausage, sliced
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• Two 14-ounce cans diced tomatoes, undrained
• 1/2 cup chopped fresh basil, divided
• 2 cups low-sodium vegetable broth
• 1 cup water
• 3/4 cup quick-cooking polenta
• 1/2 cup grated Parmesan cheese

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; saute for 3 minutes or until browned. Add onion; saute for 5 minutes or until tender. Add garlic; saute 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.


Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring freqently with a whisk. Stir in cheese. Serve polenta topped with sauce and remaining basil.