Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1/2 cup chopped red onion4 garlic cloves, minced2-1/2 cups fresh broccoli florets2 cans (15 ounces each) crushed tomatoes2 tablespoons prepared pesto1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper3 cups reduced-sodium chicken broth1 cup cornmealShaved Parmesan cheese, optional
Preparation
In a large nonstick skillet 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.
Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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.
