Italian Sausage With Polenta

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1/2 cup chopped red onion
• 4 garlic cloves, minced
• 2-1/2 cups fresh broccoli florets
• 2 cans (15 ounces each) crushed tomatoes
• 2 tablespoons prepared pesto
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 3 cups reduced-sodium chicken broth
• 1 cup cornmeal
• Shaved Parmesan cheese, optional

1. In a
2. coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender.
3. Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
4. Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

italian turkey sausage links, red onion, garlic, fresh broccoli florets, tomatoes, pesto, red pepper, pepper, chicken broth, cornmeal, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-sausage-with-polenta/ (may not work)