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RECIPE
19 INGREDIENTS16 STEPS1HR

Turkey Italian Sausage with Grana Padano Polenta

3.5
2 Ratings

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"I’m always in the mood for polenta. Adding cream enhances the richness and flavor, making it the perfect base for this homey tomato sauce with lean turkey sausage, seasoned with rosemary and sage. A touch of cheese on top to finish." -Fabio Viviani
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
1/2 cup
2 cloves
2
Turkey Sausages
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
Whipping Cream
4 oz
Portobello Mushrooms
2/3 cup
1/4 cup
Grana Padano Cheese
1 pckg
Chicken Base
1 1/2 cups
Water
to taste
1/4 tsp
1 Tbsp

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Nutrition Per Serving

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CALORIES
1110
FAT
69.3 g
PROTEIN
70.0 g
CARBS
73.6 g

Cooking Instructions

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Step 1
Finely chop the Yellow Onion (1/2) into 1/4 inch diced pieces and finely chop the Garlic (2 clove). Set aside.
Step 2
Remove the stems from the Fresh Rosemary (0.25 ounce) and Fresh Sage (0.25 ounce) leaves and discard. Roughly chop the leaves; set aside.
Step 3
Remove the stems from the Fresh Parsley (0.25 ounce) and Fresh Basil (0.25 ounce) leaves and discard. Roughly chop the leaves; set aside.
Step 4
Using a spoon remove the gills from the Portobello Mushroom (4 ounce) and discard. Slice the caps into 1/2 inch dice; set aside.
Step 5
In a medium bowl, add Water (1 1/2 cup) and Chicken Base (1 package). Mix to combine.
Step 6
Heat Olive Oil (1 tablespoon) in a medium saucepan over medium-high heat. When hot, add the onions and cook for 3 to 4 minutes; until translucent.
Step 7
Add the garlic, Crushed Red Pepper Flakes (1/4 teaspoon), the rosemary, and sage; cook for 2 minutes.
Step 8
Add chicken broth, Whipping Cream (1/4 cup), and bring to a boil.
Step 9
While whisking constantly, add Polenta (4 ounce) in a slow, steady stream.
Step 10
Reduce heat to medium, cook until thickened, stir occasionally with a wooden spoon for about 15 minutes.
Step 11
Remove pan from heat and stir in Grana Padano Cheese (1/4 cup), salt and pepper, and stir again.
Step 12
Heat a medium sauté pan over medium high heat. When hot, add Olive Oil (to taste).
Step 13
Remove the casings from the links of the Turkey Sausages (2) and discard casings. Crumble the sausage into the hot pan. Sauté until browned for about 5 minutes.
Step 14
Add the mushrooms and cook for another 5 minutes along with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 15
Add the Canned Crushed Tomatoes (15 ounce), basil, and parsley to the pan and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside for plating.
Step 16
Spoon the polenta into the center of two plates. Top with turkey sausage mixture. Serve and enjoy!

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Nutrition Per Serving
Calories
1110
% Daily Value*
Fat
69.3 g
89%
Saturated Fat
12.9 g
64%
Trans Fat
0.7 g
--
Cholesterol
126.7 mg
42%
Carbohydrates
73.6 g
27%
Fiber
7.4 g
26%
Sugars
53.5 g
--
Protein
70.0 g
140%
Sodium
22183.9 mg
965%
Vitamin D
0.5 µg
2%
Calcium
388.1 mg
30%
Iron
5.7 mg
32%
Potassium
1015.5 mg
22%
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