Polenta with Italian Vegetable Ragu
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
6 ounces Italian turkey sausage links, casings removed
1 medium zucchini, quartered lengthwise, sliced
3/4 cup chopped white onion
1 can (15 oz each) cannellini beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 can (14 oz each) reduced-sodium chicken broth
1 cup yellow cornmeal
1-1/2 cups water
1/4 cup 1/3 less fat cream cheese (Neufchatel) (1/4 cup = 2 oz)
1/4 teaspoon garlic powder
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 55 g | 18% |
Cholesterol | 25 mg | 8% |
Total Fat | 6 g | 10% |
Iron | 5 mg | 25% |
Calories | 345 kcal | 17% |
Sodium | 817 mg | 34% |
Protein | 17 g | 34% |
Saturated Fat | 2 g | 11% |
Sugars | 9 g | 1% |
Vitamin C | 20 mg | 33% |
Cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink. Remove sausage; set aside. Add zucchini and onion; cook 5 to 7 minutes or until onion is tender and zucchini is crisp-tender.
Add sausage, beans, undrained tomatoes, tomato sauce, oregano and pepper to skillet. Cover; reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
Meanwhile, bring chicken broth to a boil in medium saucepan. Combine cornmeal and water in small bowl; gradually whisk into broth. Continue whisking until smooth. Reduce heat to low, cover and cook 10 to 15 minutes or until thick, stirring occasionally. Stir in cream cheese and garlic powder. Serve immediately topped with vegetable-sausage mixture.
Polenta with Italian Vegetable Ragu