Sausage Ragù Over Creamy Polenta

• 3 (4-ounce) links sweet turkey Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 2 1/3 cups water, divided
• 1 cup whole milk
• 3/4 cup instant polenta
• 1 ounce fresh pecorino Romano cheese, grated
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Heat a large skillet over medium-high heat. Add sausage; saute for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and saute 4 minutes. Add garlic; saute 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.
2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

sausage, olive oil, onion, garlic, lower, water, milk, instant polenta, romano cheese, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/sausage-ragu-creamy-polenta (may not work)