15
Jodi Pudge
454-g pkg mild Italian sausages
1 tsp olive oil
1 small onion, diced
1 garlic clove, minced
6 plum tomatoes, seeded and diced
1 tbsp chopped fresh basil
1/2 tsp salt
2 cups milk
1 cup cornmeal
1 tbsp chopped fresh oregano
1/3 cup grated parmesan
1/4 cup chopped parsley, optional
Heat a large non-stick frying pan over medium-high. Add sausages and cook, turning occasionally, until browned and cooked, 10 to 12 min. Transfer to a cutting board. Add oil to pan, then onion and garlic. Cook until onion is soft, 3 to 4 min. Add tomatoes, basil and salt. Cook until tomatoes are saucy, about 5 more min. Slice sausages, then stir into sauce.
Stir milk with 1 cup water in a medium saucepan. Bring to a boil over high. Slowly whisk in cornmeal until thickened but still loose, about 1 min. Stir in oregano. Remove from heat and let rest 2 min to completely absorb liquid. Divide polenta among 4 bowls. Top with sauce, parmesan and parsley.
Calories 471, Protein 28g, Carbohydrates 39g, Fat 22g, Fibre 4g, Sodium 1175mg.
Always check the ingredient list on sausages to ensure they don’t contain bread crumbs or other gluten.