Turkey-Cannellini Ragù over Creamy Polenta

Savory Italian turkey sausage simmered with cannellini beans, crushed tomatoes, and tender spinach, ladled over warm, buttery parmesan polenta.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar

Tags

• sauté
• comfort food
• savory
• rich

Ingredients

• 2 pound Italian turkey sausage (casings removed)
• 1 tablespoon canola oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 tablespoon dried Italian seasoning
• 1 can canned crushed tomatoes (28 oz can)
• 1 can canned cannellini beans (15 oz can, drained and rinsed)
• 5 ounce baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cup low-sodium chicken broth
• 1 cup polenta (dry, coarse ground)
• 2 tablespoon unsalted butter
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Bring the low-sodium chicken broth and 1/2 teaspoon of the salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in the dry coarse polenta. Reduce heat to low, cover, and cook for 15 minutes, whisking every few minutes until thick and creamy.
2. Stir the unsalted butter and grated Parmesan cheese into the finished polenta, cover, and keep warm off the heat.
3. Meanwhile, heat the canola oil in a large skillet over medium-high heat. Add the Italian turkey sausage and cook for 6 to 7 minutes, breaking it into bite-sized pieces with a wooden spoon, until thoroughly browned and reaching an internal temperature of 165°F.
4. Add the diced yellow onion and minced garlic to the skillet with the sausage, cooking for 3 minutes until softened. Stir in the dried Italian seasoning, remaining 1/2 teaspoon salt, and black pepper.
5. Pour in the canned crushed tomatoes and drained cannellini beans. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 8 minutes to let the flavors meld.
6. Stir in the fresh baby spinach and cook for 1 to 2 minutes until just wilted. Divide the warm creamy polenta among plates and spoon the sausage and bean ragù generously over the top.

Notes

If the polenta thickens too much while standing, simply whisk in an extra splash of warm water or broth.

Nutrition (per serving)

• Calories: 540
• Protein: 42 g
• Carbohydrates: 48 g
• Fat: 19 g
• Fiber: 8 g
• Sodium: 890 mg
• Saturated Fat: 7 g
• Sugar: 7 g
• Cholesterol: 95 mg