This recipe works well for a quick week night meal. Round it out with a green salad and you can get this baby on the table in about 30 minutes.
Pictures soon.
Serves 4
1 package of Italian Sausage(I use the turkey variety)removed from casings
1 small red onion thinly sliced
1 bunch asparaus cut into 1 inch lengths after tough end has been removed
1 teaspoon fresh thyme
juice of half a lemon
salt and pepper
1 cup polenta or yellow corn meal
1/4 parmesan cheese
3 cups chicken broth
1 cup fat-free half and half
2 tablespoons olive oil
Heat a large skillet over medium high heat. Add 1 tablespoon of oil and the sausage. Cook until browned and transfer to a plate. Cook onion for 3-5 minutes. Add asparagus,the remaining tablespoon of oil, thyme and 1/2 cup of water. Cover and steam until asparagus is tender and water has evaporated about 6-7 minutes. Return the sausage to the pan along with the lemon juice, season with salt and pepper. Toss to coat. Turn off the heat and cover to keep warm. In a medium saucepan, bring the chicken broth and half and half to a simmer. Season with salt and pepper. Lower the heat and gradually whisk in the polenta. Stir in the cheese. Serve the sausage and asparagus over the polenta.
No comments:
Post a Comment