Ingredients
- 14 1/2 ounces can reduced-sodium chicken broth
- 1 3/4 cups water
- 1 1/4 cups cornmeal
- 3/4 cup reduced-fat mozzarella cheese (3 oz.) -- shredded
- 12 ounces fully cooked smoked turkey sausage
- 1 teaspoon cooking oil
- 1 medium onion -- cut in thin wedges
- 4 cloves garlic -- minced
- 1/4 teaspoon crushed red pepper
- 1 teaspoon cornstarch
- 10 ounces fresh spinach -- trimmed and chopped
Instructions
- Set aside 1/3 cup chicken broth. For polenta, in a 3-quart saucepan heat
- remaining chicken broth and water just til boiling. Slowly stir in
- cornmeal, 1/4 cup at a time. Bring mixture to boiling; reduce heat to
- very low. Cover and cook for 20 minutes, stirring often. Stir in 1/2 cup
- of the cheese. Spread on a baking sheet to a 10x8-inch rectangle; cover
- and chill for 3 hours or overnight.
- To serve, sprinkle chilled polenta with the remaining cheese; bake,
- uncovered, in a 350 degree oven for 20 minutes or til hot. Meanwhile,
- bias-cut the sausage into 1/4-inch thick slices. In a large nonstick
- skillet heat oil; add sausage, onion, garlic, and red pepper. Cook
- mixture for 5 minutes or til the onion is tender and sausage is heated
- through.
- In a small mixing bowl stir together reserved chicken broth and
- cornstarch. Stir into mixture in skillet. Cook and stir til boiling;
- reduce heat. Add spinach, alittle at a time, stirring constantly til all
- is wilted.
- To serve, cut baked polenta into rectangles and arrange on plates. Top
- with sausage-spinach mixture.