Quick Meal: Saucy Baby Bella's, Turkey Sausage & Polenta

You have got to try this meal I threw together this Sunday. It was soooo good! Just thinking about it makes my mouth water. I made it with stuff I had around the kitchen and paired it with a fresh mixed organic green salad. And it only took about 25 minutes with prep time.

These measurement are approximate because I usually eye what I need. After cooking for 20 years I am good at this. So I'll do my best to translate into measurements for you. It is enough for 2 people.

What I used:
1 cup of baby bella mushrooms- sliced thick, stalks removed. You can also use regular portobella 'shrooms and if you have any shiitake or crimini to blend with it that would taste great too!
Tip: a great way to clean mushrooms is to moisten a paper towel and use it to gently wipe off the mushrooms. This way you get all the dirt off the mushrooms with out the risk of water pressure breaking the underside of the mushroom where all the flavor comes from.

2 Applegate Farms spinach & feta turkey sausages (organic pre-cooked or whatever other flavor you want to try or have around the house) cut into 1/2 inch slices - or substitute vegetarian sausage or do without protein at all at use this as a side dish instead of a meal. If you use uncooked sausage, start in in separate pan then slice and add or throw it on an indoor (like George Forman) or outdoor grill, then slice. I like the Applegate Farms because it is precooked, organic and lower in saturated fats (only 3 grams per link) then most sausage.

1/3 can of Walnut Acres brand creamy Portobella soup (organic). Or try Imagine brand portobella soup which is vegan in which case measure out about 1/3 cup.

6 thick slices (3/4 inch) of pre-cooked polenta

I had left over wild rice salad from Whole Foods so when the turkey sausage was sauteeing I added about 1/4 cup of it into the saute. Although this is not an essential element for the meal it was a creative and tasty touch adding just a hint of nutty flavor.

How I made it:
In a large non-stick frying pan melt 1.5 tablespoons of butter on a medium-low flame (or substitute extra virgin olive oil but I think mushroom flavor is best drawn out with butter and it such a small amount it is hardly unhealthy). Then add the mushrooms. Saute covered and stir a few times until darkened and soft for about 5 minutes.

Tip: Do not walk away from the pan while melting the butter so that it does not burn. If it burns, turn of the flame let the pan cool, wash it and start over. Burned butter will always ruin the flavor of anything you cook.

Add the sliced sausage. Saute until browned on both sides.

Move the sauteed 'shrooms 'n sausage around the edges of the pan, spray olive oil into the middle of the pan (or add about 1 tablespoon of olive oil - I prefer extra virgin)

Place slices of polenta into the pan. Cover. In about 3 minutes or so they become soft and the bottom side begins to turn a deeper yellow, then flip and warm for another few minutes. Remove the softened, warmed polenta slices and plate them.

Now add the soup to the saute mixture until warm. The mixture should become saucy not soupy so don't add too much soup. Serve over the polenta.

What you get is light creamy mushroom sausage saute which matches up well with softened polenta. You could also serve this over creamy polenta if you like to cook it fresh yourself. That kind of polenta serves mushy and looks like grits but is not gritty - it is very smooth and creamy.

I paired this meal with an organic mixed green salad with red onion, sliced avocado, artichoke hearts and diced tomato lightly dressed with Marie's red wine vinaigrette dressing and sprinkled with feta cheese. This light airy side dish complimented the saucy, full, nutty flavors of the meal.

Enjoy!

Posted by: Juliette Aiyana