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 DishesThis 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 hour 10 minutes Level: Medium Prep: 10 minutes Cook: 45 minutes Yields: 6 Servings Print RecipeIngredients4 1/2 c low-sodium chicken broth2 c water1 t salt1 pinch baking soda1 c coarse-ground cornmeal1 c Stonyfield Organic Plain Nonfat Yogurt2/3 c grated Parmesan cheese2 T olive oil1 small onion (finely chopped)1 red pepper (seeded and finely chopped)8 oz sweet or hot Italian turkey sausage2 can artichokes packed in water (drained and chopped)3 T flour1/4 t black pepperdirectionsStep 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.
