Mushroom and Sausage Ragu with Polenta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup chopped onion
- 1 1/2 cups water
- 2 large garlic cloves minced
- 1/4 teaspoon salt divided
- 1 1/2 tablespoons olive oil divided
- 8 oz hot turkey italian sausage removed from casings (i used the jennie-o brand and 2 links were exactly 8 oz)
- 1 pound baby bella mushrooms sliced
- 1 (14.5-ounce) can no-salt-added diced tomatoes undrained
- 2 1/2 cups fat-free lower-sodium chicken broth
- 1 cup uncooked polenta
- 4 oz 1/3-less-fat cream cheese
- 1/2 tablespoon light butter
- Carbohydrate 9.15977142866505 g
- Cholesterol 42.0599799306667 mg
- Fat 12.0352373674532 g
- Fiber 1.72399416146826 g
- Protein 10.9528835077517 g
- Saturated Fat 4.36827624187941 g
- Serving Size 1 1 (2/3 c of polenta with 2/3 c of ragu) serving (308g)
- Sodium 454.334897203878 mg
- Sugar 7.43577726719679 g
- Trans Fat 4.38406909824234 g
- Calories 180 calories
Add 1 ½ t olive oil to a large sauté pan over medium-high heat and swirl to coat the bottom of the pan. Add sausage to the pan and brown while breaking up meat with a spoon. When browned, remove sausage from pan. Add 1 T oil to the same sauté pan and swirl to coat. Add the chopped onion and sauté for 3 minutes, stirring occasionally. Then add sliced mushrooms and sauté 4 more minutes, stirring occasionally. Add garlic and sauté an additional minute, stirring constantly to combine. Stir in sausage, 1/8 t of salt and can of tomatoes. Bring to a simmer and reduce heat. Simmer for 15 minutes. White tomato mixture is simmering, pour broth and water into a medium saucepan and bring it to a boil. Once boiling, add polenta and stir well. Reduce the heat and simmer 20 minutes or until thick (mine was thick in a little less time), stirring occasionally. Once polenta is thick, stir in cream cheese, butter and 1/8 t of salt until thoroughly combined. Serve 2/3 c ragu over 2/3 c polenta.
