Teens can help with the holiday cooking by preparing this appetizer up to two days ahead. Then, before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them as guests arrive. The pork sausage gives this dish a wonderfully familiar, stuffing-like flavor.
Total fat: 9g
Saturated fat: 2.5g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.4g
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8 ounces reduced-fat pork sausage (such as Jimmy Dean)
3/4 cup finely chopped yellow onion
3/4 cup finely chopped celery
3 garlic cloves, minced
1 ½ cups water
1 ¼ cups 1% low-fat milk
1 cup instant polenta
½ teaspoon kosher salt
2 tablespoons olive oil, divided
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage and cook for 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic and sauté 8 minutes or until vegetables are tender.
2. Add water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk or wooden spoon. Stir in salt. Cook for 3 minutes or until thick, stirring constantly.
3. Spoon polenta into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature, then cover and refrigerate at least 4 hours.
4. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.
Optional: Serve with a warm tomato sauce dip.
serving size: 2 triangles
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