Polenta With Sausage And Mushroom Sauce

• 1 pound Italian turkey sausage
• 1 1/2 cups chopped red bell pepper
• 1 cup chopped onion (about 1 medium)
• 1 (8-ounce) package sliced mushrooms
• 2 garlic cloves, minced
• 1/2 cup water
• 1/3 cup sliced sun-dried tomatoes, packed without oil
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 (17-ounce) tube refrigerated prepared polenta, cut into 8 slices
• Cooking spray
• 1 tablespoon grated fresh Parmesan cheese

1. Remove casings from sausage. Cook sausage in a Dutch oven over medium high heat until browned, stirring to crumble. Add bell pepper and onion; cook 3 minutes or until tender, stirring occasionally. Add mushrooms and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in water, sundried tomatoes, and crushed tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add Italian seasoning and black pepper; simmer 5 minutes.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
3. Place 2 polenta slices on each of 4 plates; top each with 3/4 cup sauce and 3/4 teaspoon cheese.

sausage, red bell pepper, onion, mushrooms, garlic, water, tomatoes, tomatoes, italian seasoning, freshly ground black pepper, polenta, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/polenta-with-sausage-mushroom-sauce (may not work)