Sausage Squash & Onion Polenta

Today I decided to make a lunch using Polenta.  I picked up a bag of Coarse Corn Meal at the grocery store the other day and really wanted to try a few recipes with it after seeing an article about it on my friends blog, Life Lived Healthfully. Polenta is the Italian version of Grits. To me it is similar in taste, but has a thicker consistency when cooked and is a really good base for a hearty topping/main dish. Todays's recipe was inspired by what I had in my fridge!

Sausage Squash & Onion Polenta: Serves 2

2 Hot Italian Turkey Sausages (Brat Sized - casing removed)

1 Onion Diced

1 Yellow Squash Cubed

10oz Tomato Puree

1/2tsp Oregano

2tsp Olive Oil

Salt & Pepper

2-1/2C Water

1/2C Coarse Corn Meal

2tsp Butter

Set water to boil in a sauce pot with butter, once boiling take a whisk and stir the water and slowly add the corn meal. You do not want to add it really quickly because it will clump, continue stirring with the whisk, reducing the heat to a low simmer. Stir every about once a minute while it thickens. Once it has thickened to the point that the polenta does not instantly fall back into place when you stir, scoop it out into 2 individual bowls and set to the side on the counter. The polenta will firm up even farther while we finish up the recipe.

While the polenta is cooking brown the sausage in a large saute pan over medium heat, once browned remove to a small bowl and add olive oil, squash and onions with some salt and pepper. Stir and cook until the squash is just cooked, but still pretty firm. Add oregano and tomato puree and return the sausage to the pan and stir to incorporate. Turn down to low and let this all cook together for a few minutes stirring occasionally.

While the topping is finishing turn the bowls of polenta over onto individual plates, the polenta should fall right out. Once this is done you can scoop the topping on top. For some additional taste you could even add a sprinkle of Parmesan or Mozzarella Cheese!

Tip: If you are making this for more than 2 and you don't want to dirty multiple bowls to shape the polenta you can pour it into a loaf pan then when you are ready to serve just cut slices out of it as you would bread. Also you can toss the slices onto a saute pan with a tsp of butter or olive oil and brown the faces of them to add a little crunch to the outside.

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WW: 9 Points Plus / serving