Sausage Ragu Over Polenta

I found this in the January/February 2017 issue of Cooking Light.  It would be a welcomed addition to our winter rotation.   It only takes 25 minutes to make so it could be made after work.

1 tbsp. olive oil

12oz. bulk pork Italian sausage

1/2 tsp. black pepper

2 C. coarsely chopped onion

1 1/2 C. coarsely chopped carrot

3 garlic cloves, chopped

3 1/2 C. water, divided

1 15oz. can unsalted tomato sauce

2/3 C. quick cooking polenta

1/4 C. grated Parmesan cheese

1/4 C. chopped fresh flat leaf parsley

Heat oil in a large skillet over medium high heat.  Add sausage, cook 5 minutes or until browned, stirring to crumble.  Stir in pepper.  Remove sausage mixture to a bowl with a slotted spoon.  Remove pan fro heat, do not wipe our pan.

Combine onion, carrot, and garlic on a cutting board; finely chop.  Return pan to medium high heat.  Add onion mixture to pan; cook 5 to 7 minutes or until tender.  Add sausage mixture, 1/2 cup water, and tomato sauce to pan; cook 1 minute.

Bring remaining 3 cups water to a boil in a medium saucepan.  Whisk in polenta.  Reduce heat; cook 3 minutes or until thickened, stirring frequently with a whisk or spoon.  Stir in cheese.  Serve polenta with sausage mixture and parsley, if desired.  

Serves 4, calories-366, fat-12.7g., protein-21g., carbohydrates-37g., fiber-7g., cholesterol-32mg., sodium-667mg., calcium-121mg.