Sausage & Artichoke Saute over Creamy Polenta

By Stonyfield

This dish is perfect for a rainy day—it's the best kind of warm and comforting fare. Just add a green salad and warm rolls and dinner is served!

Ready In: 1 hr 10 mins

Level: Medium


Prep: 10 mins

Cook: 45 mins

Yields: 6 Servings

Ingredients

  • 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
  • directions

    Step 1

    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.

    Step 2

    Reduce heat to low and cover. Cook for about 25 minutes without stirring or until cornmeal is thickened and tender.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

    Step 6

    Remove from heat and let cool 10 minutes; stir in remaining 1/2 cup yogurt until well blended. Serve immediately with polenta.

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