Polenta With Sausage and Tomato Sauce

• 8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
• 1 teaspoon olive oil
• 1 large clove garlic
• 6 ounces low-fat chicken or turkey sausage
• 8 ounces zucchini
• 14 ounces no-salt-added tomato puree
• 3 ounces no-salt-added tomato paste
• 3/4 cup dry white wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• Freshly ground whole black pepper to taste
• 2 1/4 cups no-salt-added chicken stock
• 1 ounce Parmigiano Reggiano
• 8 tablespoons fine-ground cornmeal

1. Chop whole onion and saute in hot oil in large nonstick pan.
2. Mince garlic and add, cooking until onion begins to soften.
3. Remove sausage from casing and crumble into pan; brown on all sides.
4. Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
5. Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
6. Bring chicken stock to boil for polenta in covered pot.
7. Grate cheese coarsely.
8. Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush.
9. Remove from heat.
10. Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.

onion, olive oil, clove garlic, lowfat chicken, zucchini, salt, salt, white wine, oregano, thyme, sugar, freshly ground, nosalt, fineground cornmeal

Taken from cooking.nytimes.com/recipes/7206 (may not work)