Quick-cooking polenta is topped with a saucy mix of tomato, bell peppers and crumbled turkey sausage in this quick protein- and veggie-rich dish.
Olive oil cooking spray
3 3- to 4-oz sweet or hot all-natural Italian low-fat turkey sausage, casings removed and crumbled
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cups jarred all-natural marinara sauce
Pinch red pepper flakes
Sea salt and fresh ground black pepper, to taste
1 cup finely ground cornmeal
6 fresh basil leaves, coarsely chopped
In a medium pot, bring 3 cups water to a boil.
Meanwhile, mist a large nonstick skillet with cooking spay and heat 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 bowl.
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.
Meanwhile, to boiling water, whisk in cornmeal 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. (NOTE: Take extra caution as polenta can splatter. If desired, use an oven mitt while stirring.) If a thinner consistency is desired, adjust by adding additional hot water, 1/4 cup at a time, to reach desired consistency. Season with additional salt and pepper. Divide polenta among serving plates and top evenly with sausage mixture. Top with basil.
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