Mushroom and Sausage Ragu with Polenta
1½ Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
1/2 lb DLM Italian Sausage (Sweet or Hot)
1/2 cup onion, diced
1 lb cremini mushrooms, sliced
2 large garlic cloves, minced
1/4 tsp sea salt, divided
(1) 14.5-oz can DLM Diced Tomatoes, undrained
2½ cups fat free, low sodium chicken broth
1½ cups water
1 cup polenta, uncooked
4 oz cream cheese
1 Tbsp butter
Heat a skillet over medium-high heat. Add 1½ tsp olive oil to pan; swirl to coat. Add sausage to pan, sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.
Add 1 Tbsp olive oil to pan, swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 tsp salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
Bring broth and water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 tsp salt, cream cheese, and butter. Serve with sausage mixture.
Makes 4 servings
Per serving: 428 calories; 19g total fat; 8g saturated fat; 53mg cholesterol; 821mg sodium; 46g total carbohydrates; 5g dietary fiber; 18g protein;
Allergy Warning: Contains milk and wheat