Despite my disappointing attempt at a polenta recipe last week, tonight I was ready to give polenta another try. One, I was genuinely interested in finding a solid polenta recipe, and two, I had leftover polenta that needed to be eaten.
I pulled tonight’s recipe from the WeightWatchers in 20 Minutes cookbook, whose recipes–despite its name–take more than 20 minutes to prepare and cook. Nevertheless, the recipe did have a fairly easy prep and before too long, I had food sizzling on my stove.
Instead of using prepared marinara sauce as the recipe calls for, I added 1/2 tsp of oregano and 1/2 tsp of basil to 1 cup of crushed tomatoes (yes, I still have crushed tomatoes in my fridge), which worked just fine.
I served the dish alongside roasted zucchini seasoned with garlic and oregano, which was a nice pairing. I really enjoyed the Sausages and Onion recipe. I should have cooked the onion and pepper longer, as they remained slightly crunchy, but otherwise I found the dish very tasty. The polenta added a nice spin on traditional Italian food; the change from pasta was a refreshing one. The sausage and olives added depth and flavor and made the recipe seem richer than it is. John gave it 3-out-of-5 stars, but I leaned towards 3.5, even with the crunchy veggies. While it won’t be a recipe that I cook all the time, I do plan to make it again.
Sausages and Onion on Crispy Polenta
1 (16-oz) tube fat-free polenta, cut into 12 slices
1 large red bell pepper, cut into strips
1 large onion, sliced
1/2 lb fully cooked sun-dried tomato and chicken sausages, cut into 1-inch slices
1 tsp Italian seasoning
1 cup prepared fat-free marinara sauce
1/3 cup water
6 pitted kalamata olives, sliced
2 TB coarsely chopped flat-leaf parsley
1. Spray a large nonstick ridged grill pan with nonstick spray and set over high heat (I do not have a grill pan, so I just used a nonstick skillet). Arrange the polenta slices on the pan and lightly spray with nonstick spray. Cook until golden, about 5 minutes on each side.
2. Meanwhile, spray a large nonstick skillet (I used my wok) with nonstick spray and set over medium-high heat. Add the bell pepper and onion; cook, stirring, until softened, about 3 minutes (I should have cooked my onion and pepper longer than 3 minutes). Stir in the sausages and Italian seasoning; cook until the sausages are lightly browned, about 2 minutes. Add the remaining ingredients; bring to a boil. Reduce the heat and simmer until heated through, about 1 minute longer. Transfer the polenta to a platter and top with the sausage mixture.
Yield: 4 servings (serving size: 3 slices polenta and about 3/4 cup sausage mixture). Per serving, 6 PointsPlus.