Polenta with Sausage and Peppers

This recipe was YUMMO!!!!

POLENTA WITH SAUSAGE & PEPPERS

Ingredients:

1 (16 oz) tube fat-free polenta, cut into 12 slices

1tsp olive oil - I like to use extra virgin

2 bell peppers, sliced

1 onion, sliced

1/2 pound cooked, Italian style chicken sausage, thinly sliced

2/3 cup canned no-salt-added tomato sauce

1/4 cup water

6 kalamata olives, pitted and chopped

1/4 cup lightly packed fresh basil leaves, sliced

Preheat broiler. Line baking sheet with foil; spray foil with non-stick cooking spray.

Arrange polenta slices in single layer on prepared pan. Spray lightly with nonstick spray. Broil 6 inches from heat just until gold, about 3 minutes per side. Keep warm.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add bell peppers and onion. Cook, stirring often, until softened, about 4 minutes. Stir in sausage; cook until sausage is lightly browned, about 2 minutes.

Stir in tomato sauce, water, and olives; bring to boil. Reduce heat and simmer until vegetables are tender, about 1 minute. Serve sauce over polenta and sprinkle with basil.

SERVES 4

WW POINTSPLUS VALUE:   7 (per serving)

Per serving: (3 slices polenta and 1 cup vegetables and sausage): 258 Cal, 8g Total Fat, 0g Sat Fat, 0g Trans Fat, 43mg Chol, 885mg Sod, 33g Carb, 7g Sugar, 4g Fiber, 14g Prot, 209mg Calc.

FYI: Fully cooked sausages are great time-saver because they need only a few minutes to heat through. They can vary greatly in fat content - look for brands that contain 5 grams of fat or less per link.

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