Roasted Pepper & Asagio Chicken Sausage Ragu over Pumpkin Polenta

By mikinsue

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


The polenta makes a lot. I have cut it back to 3/4 or 2/3's.

Needs additional spice and flavor. I added cilantro, chili powder, and got sauce for some heat.

Ingredients

• 12 oz al fresco Roasted Pepper and Asiago Chicken Sausage sliced on diagonal 1/4 inch thick
• 3 cups low sodium chicken broth
• 2 Tbsp butter
• 1 (14oz) can pumpkin puree
• 1 cup yellow corn meal
• 1/2 ½ cup shredded Asiago cheese
• 1/2 ½ tsp each salt and pepper
• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 cup diced tomatoes
• 1 (14oz) can black beans, rinsed and drained
• 1 Large handful of fresh cilantro
• Chili Powder and spice to taste

Details

Servings 4

Preparation

Step 1

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 al fresco sausage and cook 2 additional minutes; add the tomatoes and black beans and cook for 2 minutes longer.
3. Spoon Ragu over the polenta and serve