We love Italian food around here – and that usually means pasta night. I never think of polenta when I’m meal planning, but when I saw this recipe I immediately put it on the short list.

This had a kick but it wasn’t too spicy. It was super quick to make and the perfect supper for a rainy weekday. I’m sure I’ll be adding polenta to the meal plan more often since this was such a success!

Parmesan Polenta and Spicy Sausage Sauce
(from Cooking Light)
Serves 2

1 T. olive oil
6 ounces (2 links) Italian chicken sausage, sliced
1/2 c. chopped onion
2 garlic cloves, minced
1/2 T. chopped fresh oregano
1/4 t. crushed red pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 c. chopped fresh basil
2 c. fat-free, lower-sodium chicken broth
1 c. water
3/4 c. quick-cooking polenta
1/4 c. grated Parmesan cheese

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 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 frequently with a whisk. Stir in cheese.

Spoon polenta onto plates and top with sausage sauce.