Mushroom & Sausage Ragu with Polenta
Ingredients
The Ragu
-
1 ½
tablespoons
olive oil
-
8
oz
hot turkey Italian sausage
-
½
cup
chopped onion
-
1
pound
baby bella mushrooms
-
2
large
garlic cloves
-
¼
teaspoon
salt
-
14.5
oz
can no-salt-added diced tomatoes
-
2 ½
cups
fat-free lower-sodium chicken broth
-
1 ½
cups
water
The Polenta
-
1
cup
uncooked polenta
-
4
oz
1/3-less-fat cream cheese
-
½
tablespoon
light butter
Instructions
- Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium-high heat and brown the sausage, breaking it up as it cooks. Remove the sausage from the pan.
- Add 1 tablespoon of olive oil to the same pan, then sauté the chopped onion for 3 minutes.
- Add the sliced mushrooms and sauté for an additional 4 minutes, then add minced garlic and sauté for 1 more minute.
- Stir in the sausage, 1/8 teaspoon of salt, and the diced tomatoes, then bring to a simmer and reduce heat. Let it simmer for 15 minutes.
- In a separate saucepan, bring the chicken broth and water to a boil. Once boiling, add the polenta and stir well. Reduce heat and simmer for about 20 minutes until thick, stirring occasionally.
- Once the polenta is thick, stir in the cream cheese, butter, and 1/8 teaspoon of salt until well combined.
- Serve 2/3 cup of ragu over 2/3 cup of polenta.
Nutrition Facts (estimated)
Servings
6
Calories
259
Total fat
12g
Total carbohydrates
26g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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