Lunch: Polenta with Sausage and Bean Ragu
Ingredients
2 can chicken broth
1 c. yellow cornmeal
1/4 c. grated Parmesan
Instructions
Polenta: Add water to chicken broth to make 4 cups; bring to a boil in a 2-qt saucepan. Sprinkle in cornmeal gradually, whisking to prevent lumps. Reduce heat to simmer; cook, stirring, 5 minutes until polenta is thick. Stir in Parmesan, cover and let stand.
Ragu: Meanwhile, cook sausage in large nonstick skillet over medium-high heat 3 minutes, breaking up clumps until no longer pink; drain fat. Add onion and zucchini; sauté 3 minutes until zucchini is just tender.
Stir in tomatoes and beans; cook, uncovered, 2 minutes until mixture is hot and sauce is slightly thickened.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
