Creamy Polenta with Sausage

A rich and comforting dish featuring seasoned ground Italian sausage in a simple tomato sauce, served over a bed of creamy, cheesy polenta, with a side of quickly sautéed fresh spinach.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.88/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• budget-friendly
• comfort food
• quick
• savory

Ingredients

• 1 pound ground Italian sausage
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 2 tablespoon olive oil
• 1 can crushed tomatoes
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 cup chicken broth
• 1 cup 2% milk
• 1.5 cup quick-cooking polenta
• 1 cup Parmesan cheese (shredded)
• 1 package frozen spinach
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
2. Add the diced yellow onion to the skillet with the cooked sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Pour in the crushed tomatoes, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low and let it gently bubble while you prepare the polenta, about 5 minutes.
4. While the sausage sauce simmers, bring the low-sodium chicken broth and 2% milk to a boil in a medium saucepan. Once boiling, slowly whisk in the quick-cooking polenta to prevent lumps. Reduce heat to low and continue whisking frequently until the polenta thickens to your desired consistency, about 5-7 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 3/4 cup of the shredded Parmesan cheese until melted and creamy.
5. In a separate small pot or microwave-safe dish, cook the frozen spinach according to package directions, typically by steaming or microwaving, then drain well. You can also quickly sauté it in the remaining 1 tablespoon of olive oil for 2-3 minutes if preferred.
6. Serve the creamy polenta in bowls, topped generously with the savory Italian sausage and tomato sauce. Serve the cooked spinach alongside and garnish with the remaining shredded Parmesan cheese and fresh parsley, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the polenta has thickened too much.

Nutrition (per serving)

• Calories: 517
• Protein: 34 g
• Carbohydrates: 42 g
• Fat: 24 g
• Fiber: 4.4 g
• Sodium: 956 mg
• Saturated Fat: 8.8 g
• Sugar: 6.8 g
• Cholesterol: 74 mg