Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 1-pound tube refrigerated cooked polenta, cut crosswise into 12 slices and quartered 8 ounces light smoked turkey sausage, halved lengthwise and cut into 1/2-inch-thick slices

  3. 2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces

  4. 1 medium onion, cut into bite-size pieces

  5. 1 cup sliced fresh mushrooms

  6. 1/2 cup purchased tomato-based pasta sauce

Instructions Jump to Ingredients ↑

  1. Method : In 12-inch nonstick skillet heat olive oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, turning occasionally. Remove from skillet; keep warm. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through.


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