Ingredients

2 (16-oz) tube fat-free polenta, cut into 12 slices

2 large red bell pepper, cut into strips

1 large onion, sliced

12 oz package of fully cooked sun-dried tomato and chicken sausages, cut into 1-inch slices (Open Nature Tomato & Basil)

16 oz Baby Bella Mushrooms

2 tsp Italian seasoning

26 oz prepared fat-free marinara sauce

1/2 cup water (rinse out marinara jar)

1 TB dry parsley

Preparation

  1. Line baking sheet with aluminum foil. Coat with thin layer of olive oil. Cook until golden, about 5 minutes on each side. space

  2. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bell pepper and onion; cook, stirring, until softened, about 3 minutes (I should have cooked my onion and pepper longer than 3 minutes). Stir in the sausages and Italian seasoning; cook until the sausages are lightly browned, about 2 minutes. Add the remaining ingredients; bring to a boil. Reduce the heat and simmer until heated through, about 1 minute longer. Transfer the polenta to a platter and top with the sausage mixture.

Yield: 8 servings (serving size: 3 slices polenta and about 3/4 cup sausage mixture). Per serving, 6 PointsPlus.