I get a kick out of serving this dish—everyone’s always on time for dinner when they know it’s on the menu.
—ANGELA SPENGLER TAMPA, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
4 teaspoons olive oil, divided
1 tube (1 pound) polenta, cut into 1/2-inch slices
1 each medium green, sweet red and yellow peppers, thinly sliced
1 medium onion, thinly sliced
1 package (12 ounces) fully cooked Italian chicken sausage links, thinly sliced
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil
1. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add the polenta; cook 9-11 minutes on each side or until golden brown. Keep warm.
2. Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan.
3. Add sausages to same pan; cook and stir for 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with cheese and basil.
Per 2/3 cup sausage mixture with 2 slices polenta: 212 cal., 9g fat (2g sat. fat), 46mg chol., 628mg sod., 19g carb. (4g sugars, 2g fiber), 13g pro.
Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.