- 4 1/2 c low-sodium chicken broth
- 2 c water
- 1 t salt
- 1 pinch baking soda
- 1 c coarse-ground cornmeal
- 1 c Stonyfield Organic Plain Nonfat Yogurt
- 2/3 c grated Parmesan cheese
- 2 T olive oil
- 1 small onion (finely chopped)
- 1 red pepper (seeded and finely chopped)
- 8 oz sweet or hot Italian turkey sausage
- 2 can artichokes packed in water (drained and chopped)
- 3 T flour
- 1/4 t black pepper
Bring 3 cups of the broth and the water to a boil in a medium-size saucepan over medium-high heat. Stir in 1/2 teaspoon of the salt and the baking soda. Pour cornmeal into saucepan in a slow, steady stream, while whisking. Bring to a boil over high heat.
Reduce heat to low and cover. Cook for about 25 minutes without stirring or until cornmeal is thickened and tender.
Remove from heat and stir in 1/2 cup of the yogurt and 1/3 cup of the Parmesan cheese; keep warm and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and red pepper to pan and cook 4 minutes or until softened. Crumble sausage into pan and cook, stirring often for 4 minutes or until no longer pink. Add artichokes to pan and cook 2 minutes.
Stir flour in and cook, stirring constantly, for 2 minutes. Whisk in remaining 1 1/2 cups chicken broth, 1/3 cup Parmesan cheese, 1/2 teaspoon salt and black pepper and cook over high heat for 3 minutes or until slightly thickened.
Remove from heat and let cool 10 minutes; stir in remaining 1/2 cup yogurt until well blended. Serve immediately with polenta.
Serving Size: 542 g, Calories: 350, Calories from Fat: 120, Total Fat: 14g, Total Fat Percent: 22%, Saturated Fat: 3g, Saturated Fat Percent: 15%, Cholesterol: 45mg, Cholesterol Percent: 15%, Sodium: 580mg, Sodium Percent: 24%, Total Carbohydrate: 36g, Total Carbohydrate Percent: 12%, Dietary Fiber: 12g, Dietary Fiber Percent: 48%, Sugars: 4g, Protein: 21g, Protein Percent: 42%, Vitamin A: 20%, Vitamin C: 60%, Calcium: 25%, Iron: 15%