Chicken Sausage over Polenta

“just another magic monday”

Yes, another polenta and sausage recipe, Ronnie and Anthony told me that they could eat polenta everyday; I think they are very serious! I, on the other hand, would like something different, but it is easy, tasty and healthy, so why bother if they are happy. This time I switched it up a bit I used garlic and herb chicken sausage (instead of the spinach and feta chicken sausage) I also started with onions and carrots and used crushed tomatoes. My Mondays are usually leftovers or something simple to cook.

Chicken Sausage

  • 1 pound of chicken sausage, crumbled
  • 1 red pepper, cut up into small pieces
  • 2 scallions ( you can also use yellow onions)
  • 3 small carrots, cut up into small pieces
  • olive oil
  • salt, pepper, garlic powder to taste
  • 3 garlic cloves, minced
  • 1 – 28 ounce can of crushed tomatoes
  • 4 or 5 large mushrooms, you could use more or less
  • polenta, directions on package (I substitute 1 cup of whipping cream and 5 cups of water)
  • parmesan cheese (optional)

Drizzle the bottom of pan with oil. SautĂ© the onion, carrots, garlic, peppers. While that is cooking, crumble the sausage and add to vegetables, let cook for about 10 minutes. Add the crushed tomatoes and simmer. I usually add the mushrooms right at the end so they don’t overcook. While that is cooking, I make the polenta. Serve the sausage and vegetables over the polenta, sprinkle with cheese. I hope you enjoy this version!

One Comment Add yours

  1. Deb says:

    It looks delicious my friend ! Will have to try polenta when I stop by …

    Liked by 1 person

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