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! Sausage & Artichoke Saute over Creamy Polenta Go to recipes By Stonyfield American Main Dishes 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 Print Recipe 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 1Bring 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 2Reduce heat to low and cover. Cook for about 25 minutes without stirring or until cornmeal is thickened and tender. Step 3Remove 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 4Meanwhile, 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 5Stir 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 6Remove from heat and let cool 10 minutes; stir in remaining 1/2 cup yogurt until well blended. Serve immediately with polenta.
