Mushroom and Sausage Ragu With Polenta

Cooking and trying new things can improve our mood and reduce depression. Healthy eating is an integral part of remaining balanced with physical and mental heath. Give polenta a try by pairing it with this delicious, creamy sauce that makes this hearty meal perfect for staying cozy during the cooler autumn nights.

Ingredients:

• 1 ½ tablespoons olive oil, divided
• 8 ounces hot turkey Italian sausage
• ½ cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 large garlic cloves, minced
• ¼ teaspoon kosher salt, divided
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 2 ½ cups fat-free, lower-sodium chicken broth
• 1 ½ cups water
• 1 cup uncooked polenta
• 4 ounces 1/3 less fat cream cheese
• 1 tablespoon butter

Directions:

1. Heat a skillet over medium-high heat.
2. Add 1 ½ teaspoon of the olive oil to pan, and swirl to coat.
3. Remove sausage from casings.
4. Add sausage to pan, and sauté 3 minutes or until browned, stirring to crumble.
5. Remove sausage from pan.
6. Add remaining 1 tablespoon oil to pan; swirl to coat.
7. Add chopped onion; sauté 3 minutes, stirring occasionally.
8. Add cremini mushrooms; sauté 4 minutes, stirring occasionally.
9. Add minced garlic; sauté 1 minute, stirring constantly.
10. Stir in sausage, 1/8 teaspoon salt and diced tomatoes; bring to a simmer.
11. Reduce heat to medium; simmer gently for 15 minutes.
12. Bring chicken broth and 1 ½ cups water to a boil in a medium saucepan.
13. Add polenta, stirring well.
14. Reduce heat to medium, and simmer 20 minutes or until thick, stirring occasionally.
15. Stir in remaining 1/8 teaspoon salt, cheese and butter.
16. Serve with sausage mixture.

    Yield: 4 Servings

    Source: Cooking Light