Thursday, January 31, 2013

Sausage-Mushroom Ragu over Creamy Parmesan Polenta

I served this quick meal with a nice tossed salad. The portion size was perfect for me, but if you have bigger eaters and want a larger portion, make this a serving for four. It would be 9 points +.

serves 6 ( 1/2 c. polenta and 1/2 c. ragu = 6 points+)

  • 3 ( 4 oz) hot turkey Italian sausage, casings removed
  • 1 c. chopped onion
  • 1 ( 8 oz) package sliced mushrooms
  • 1-1/2 c. marinara sauce
  • 2 c. water
  • 1c. skim milk
  • 3/4 c. instant polenta
  • 1 oz. ( about 1/3 c.) freshly grated Parmesan cheese
  • black pepper

Heat a large skillet over medium-high heat. Add sausage, onion and mushrooms. Cook, breaking up sausage, until meat is no longer pink and veggies are tender. Drain. Return to pan, add marinara sauce, reduce heat, cover and simmer 20 minutes.

Meanwhile, bring milk and water to a boil in a saucepan. Gradually add polenta, whisking constantly. Cook until mixture thickens ( about 3 minutes). Remove from heat, stir in Parmesan cheese and pepper to taste.

Serve ragu over polenta

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