Sausage Ragu Over Pumpkin Polenta

Slightly adapted from http://www.alfresconatural.com

Serves 8

12 oz al fresco Roasted Pepper & Asiago Chicken Sausage cut in 1/2″ dice
3 cups low sodium chicken broth
2 Tbsp butter
1 (14oz) can pumpkin puree
1 cup yellow corn meal
½ cup shredded Asiago cheese
½ tsp each salt and pepper
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, pressed
1 (14oz) can diced tomatoes
1 (14oz) can black beans, rinsed and drained

1. For the polenta: bring the broth and butter to boil in a medium sauce pan, and stir in the pumpkin. Whisk in the cornmeal until it thickens ( 5 – 7 minutes). Remove from heat and add the salt, pepper and cheese.

2. Saute onion 4 minutes in a large skillet coated with the olive oil. Then add garlic and sausage and cook 2 additional minutes; add the tomatoes and black beans and cook for 2 minutes longer or until warm.

3. Spoon ragu over the polenta and serve.

Nutrition Information per serving
Calories 240 , Total Fat 9g , Saturated Fat 3g , Cholesterol 40mg , Sodium 820mg , Carbohydrate 25g , Sugars 4g , Dietary Fiber 7g , Protein 14g

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Published in: on January 18, 2011 at 7:01 pm  Leave a Comment  

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