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Italian Sausage & Marinara over Polenta with Mixed Greens

Active Time: 60 minutes / Cook Time: 40 minutes / Total Time: 60 minutes

Makes 4 servings

Italian Sausage & Marinara over Polenta.JPG

Ingredients:

  • For the Sausage and Marinara:
    • 2 teaspoons coconut oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 3 Italian sausage links, casings removed (use pork or turkey sausage, as desired)*
    • 1 teaspoon Italian seasoning, plus more to taste
    • ½ teaspoon fine sea salt
    • ¼ teaspoon crushed red pepper flakes, or to taste
    • 1 28-oz. can crushed tomatoes OR tomato sauce
    • 2.5 oz. baby spinach or kale (about 2-3 large handfuls)
    • ¼ cup grated parmesan cheese
    • 4 teaspoons extra-virgin olive oil
  • For the polenta:
    • 4 cups water
    • ½ teaspoon fine sea salt
    • 1 cup polenta (not instant)

Directions:

  1. Heat the coconut oil in a large skillet over medium. Add the onion and cook, stirring often, 4-6 minutes or until it begins to soften. Add the garlic and cook, stirring, 1 minute.
  2. Add the sausage and use the edge of a wooden spoon to break it up into small pieces, not much bigger than the size of a chickpea. Cook 5 minutes, or until the meat is browned all over.
  3. Add the Italian seasoning, salt, and red pepper flakes and cook 1 minute.
  4. Add the tomatoes and spinach, stir well to combine, reduce the heat to low, and cook 20 minutes.
  5. While the sauce cooks, make the polenta: bring the water and ½ teaspoon salt to a boil in a large saucepan. Whisking constantly, add the polenta in a slow and steady stream. Switch to a wooden spoon and stir for 2 minutes; be careful, the polenta may spit and pop.
  6. Lower the heat and cook, stirring often, for 15-20 minutes, or until the polenta is thickened and the cornmeal tastes fully cooked.
  7. Place ¼ of the polenta in each of two bowls, and top each with ¼ of the sauce. Sprinkle on 1 tablespoon of cheese and drizzle over a teaspoon of olive oil. Serve.
  8. Package remaining portions in airtight containers for lunches tomorrow. Refrigerate until needed.

*If you can find bulk sausage, buy a pound and use ¾ lb. in tonight’s meal, and ¼ lb. in the Acorn Squash with Wild Rice Stuffing on Day 6.