Gloop is not really my favourite dish.
I have to admit, polenta kind of turns into a gloopy substance, but the taste was very good. The texture was even kind of comforting. You can evidently add lots of cheese and butter, but I found the butter unnecessary, and not much cheese necessary either. I decided to opt out of the safer parmesan cheese and try the extra sharp cheddar I had leftover from the Cheddar Edamame Quinoa Bake I made earlier this week.
The smoked sausage was the perfect complement to the creamy, faintly cheesy polenta. The vegetables added some desirable crisp and crunchiness to the dish.
I do not know a whole lot about smoked sausage, but I knew it is not a very healthy item. Fortunately, I found some turkey smoked sausage. I compared it to the more typical beef smoked sausage and was quite impressed with the difference in the nutritional facts. A serving of the beef was 190 calories while the same serving of the turkey was a mere 90 calories. It also had a lot less sodium, so sign me up! The taste was excellent, and my boyfriend did not even realize that I had snuck a healthier alternative into the dish.
1 c vegetable broth
1/4 c yellow cornmeal
1/4 tsp salt
2 oz extra sharp cheddar cheese, shredded
Sausage and Vegetables
7 oz turkey smoked sausage
1/3 c carrots, slivered
1/2 c extra fine green beans, frozen
1/3 c broccoli, frozen
Bring the vegetable broth to a boil over high heat, then stir in the cornmeal and salt. Reduce the temperature to low, and cover. Cook for 30-40 minutes to the desired consistency, stirring every 10 minutes or so. Once it is to the desired consistency, stir in the cheese so it melts. Serve immediately. While the polenta is cooking, place the vegetables and smoked sausage in a nonstick pan and fry until the sausage and the vegetables are browned and the vegetables are to the desired tenderness. Serve over the polenta. Enjoy!