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Photo of Chicken Sausages and Vegetables over Herbed Polenta by WW

Chicken Sausages and Vegetables over Herbed Polenta

8
Points®
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Bold-flavored Pecorino Romano cheese turns humble polenta into the perfect base for chicken sausage and sautéed peppers, onions and mushrooms. This comforting and rustic meal-in-a-bowl comes together in less than 30 minutes making it an ideal dish to make on a chilly weeknight. For quicker prep, purchase the vegetables already sliced from your supermarket. We used chopped fresh rosemary, but you could also use fresh basil or thyme if you prefer. If you like foods on the spicy side, use a hot chicken sausage instead of the mild variety or stir in some crushed red pepper until you reach your heat preference.

Ingredients

Olive oil

1 tsp

Cooked chicken sausage

12 oz, sliced on diagonal into 1/2-inch slices

Onion

1 medium, halved lengthwise and sliced

Bell pepper

1 item(s), medium, yellow or red variety, thinly sliced

Cremini mushroom

8 oz, sliced

Garlic

2 clove(s), minced

Reduced sodium chicken broth

3⅓ cup(s)

Rosemary

3 tsp, chopped

Uncooked instant polenta

1 cup(s)

Grated Pecorino Romano cheese

6 Tbsp

Instructions

  1. Heat oil in large skillet over medium-high heat. Add sausages and cook, turning once, until browned, about 5 minutes. Transfer sausages to plate and set aside.
  2. Add onion, bell pepper, and mushrooms to skillet. Cook, covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Stir in ⅓ cup broth, 2 teaspoons rosemary, and sausages. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.
  3. Meanwhile, bring remaining 3 cups broth to boil in medium saucepan over medium-high heat. Add remaining 1 teaspoon rosemary. Gradually whisk in polenta. Reduce heat and cook, whisking constantly, until thick and creamy, about 1 minute. Remove from heat and stir in ¼ cup pecorino.
  4. Divide polenta evenly among 4 plates. Top evenly with sausage mixture and sprinkle evenly with remaining 2 tablespoons pecorino.
  5. Serving size: ¾ cup polenta, about 1 cup sausage and vegetable mixture, and ½ tablespoon cheese

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