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Dinner Dilema Polenta With Sausage And Broccoli
Recipe By : Woman's Day Magazine - September 1998
Serving Size : 4 Preparation Time :0:00
Categories : Potato Salads Sausages
Amount Measure Ingredient -- Preparation Method
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14 1/2 ounces canned chicken broth
1 1/4 cups water
3/4 cup yellow cornmeal
3/4 cup part-skim ricotta cheese
12 ounces italian sausage -- casing removed
1 tablespoon garlic -- minced
1 bunch broccoli -- cut into florets
2 medium tomatoes -- diced
1. Mix broth, 3/4 cup of the water and the cornmeal in a 2qt microwave safe mea
suring cup or bowl.
Cover and microwave on high, stirring 3 times, 13-15 minutes or until thickened
and smooth. Stir in ricotta.
2. Meanwhile cook sausage in a large nonstick skillet over medium-high heat 3 m
inutes, until no longer pink. Break up clumps with the back of a spoon. Drain i
n a colander.
3. Add garlic and remaining 1/2 cup water to the skillet, cover and bring to a
boil.
4. Add sausage and broccoli, cover and simmer 3 minutes or until tender crisp.
5. Remove from heat and stir in tomatoes.
6. Spoon hot polenta onto plates, top with sausage mixture.
Per Serving: 413 calories, 24g protein, 32g carbohydrates, 5g fibre, 21g fat(8g
saturated), 63mg cholesterol, 1,090mg sodium
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