Peppery Parmesan Polenta With Spicy Sausage Sauce

Photo: Alli Shircliff

Ingredients

1 tablespoon olive oil

1 chicken sausage link (any flavor), sliced in diagonal coin shapes

1/2 cup onion, chopped

2 cloves garlic, minced

3/4 teaspoon oregano, dried

1/4 teaspoon crushed red pepper

1 can (14.5 oz) of no salt added diced tomatoes, undrained

1/4 cup fresh basil, chopped and divided in half

1 cup low sodium chicken broth

1/2 cup water

6 tablespoons corn meal (or quick-cooking polenta)

1/4 cup Parmesan cheese+ more for topping

Pepper to taste

Preparation

Heat a medium sized saute pan over medium/ high heat. Add olive oil and swirl to coat. Add sausage and cook until browned on both sides. Tu rn heat down to medium, and add onion. Saute until onion is lightly browned, about 3-5 minutes. Add garlic and saute for 30 seconds.

Add oregano, crushed red pepper and tomatoes. Bring to a boil. Reduce heat to a simmer and cook for 15 minutes, partially covered, stirring occasionally. Add half of the basil to pan and cook for 5 minutes or until the sauce thickens.

Meanwhile, combine the broth and water in a medium saucepan and bring to a boil. Add cornmeal (polenta), reduce heat to low and continually stir with a whisk for 5 minutes, until it becomes smooth and creamy. Stir in the 1/4 cup of cheese and a sprinkling of pepper.

Pour the polenta onto each plate or bowl. Top with the sauce, remaining basil and extra parmesan. Savor every spicy bite.