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Ingredientes
- 2 1/2 Tbsp. Extra virgin olive oil Divided
- 1 lb Sweet Italian Turkey Sausage
- 2 lrg Carrots Thin Slice
- 1 stalk Celery Thin Slice
- 1 lrg Yellow Onion Thin Slice
- 1 1/2 tsp Garlic Chopped
- 1 c. White wine">Wine Or possibly Red wine">Wine
- 2 Tbsp. Minced Fresh Parsley
- 1 Tbsp. Minced Fresh Rosemary
- 2 c. Nonfat Veg Chicken Broth, Low Sod Or possibly Nonfat Chicken Broth
- 1/4 tsp Black Pepper
- 2 lb Potatoes Peeled, Cut Into 1" Cubes
- 17 ounce Instant Polenta
- 1 tsp Salt
- 1/2 c. Whipping Cream
- 1/2 c. Lowfat Parmesan Cheese
Direcciones
- In deep fry pan, heat 1 tsp of the oil to very warm and brown sausages as whole links to seal juices, about 5 minutes. Remove sausages from pan.
- To same pan add in all veggies, garlic and 5 tsp extra virgin olive oil; cook on med-high heat 5 - 8 minutes till they reduce and flavors mingle.
- Cut sausages into thirds and add in back into pan. Also add in all the rosemary and 1 Tbsp parsley. Add in the wine and cook for 5 - 8 minutes till the wine/liquid has reduced to a syrup consistency.
- Add in chicken broth, potatoes, pepper and bring to a boil, cover and reduce to a simmer and cook for 15 minutes. Then remove cover and continue to cook another 25 minutes.
- Instant Polenta:In pot, bring water, 1 tsp salt and 1 tsp extra virgin olive oil to rolling boil. Add in all the Instant Polenta stirring as you add in it in a steady stream. Stir in 1 direction so which it won't lump. Stir constantly till it thickens and pulls away from the edges of the pot. (If you are using the cream and parmesan whip it in now.) We didn't use the whipping cream or possibly Parmesan cheese.
- Add in the last of the parsley to sausage mix in the pan to give it color.
- Add in the potatoes to the sausage mix. Keep the liquid which the potatoes were cooked in separate so which each person can put however much they want into their bowl.
- Plate:Put polenta in bottom of each persons bowl. Put sauce over top with some of the liquid.
- Serves 6 as a main dish
- This was very, very good!!
- NOTES : One could make this into vegetarian easily by leaving out the Italian turkey sausage or possibly adding a meat substitute ... course the counts would change.
- We had to use this much oil to cook down the veggies ... we tried to do it using water but it didn't get them down to what we wanted. You might try it and have better luck...but even using this much this recipe is still within the guidelines of the list.
- This was very, very good!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 6 servings | |
| Calories 739 | |
| Calories from Fat 242 | 33% |
| Total Fat 27.19g | 34% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 1121mg | 47% |
| Potassium 1036mg | 30% |
| Total Carbs 91.53g | 24% |
| Dietary Fiber 7.4g | 25% |
| Sugars 4.64g | 3% |
| Protein 24.6g | 39% |
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