Name: Sausage & Peppers
Prep time: 10 min
Cook time: 18 min
Yield: 6
Ingredients: 1 1/2 cups reduced-fat milk; 3 1/4 cups low-sodium chicken broth; 1 1/4 cups instant polenta; 1/2 teaspoon salt; 2 tablespoons grated Parmesan cheese; 1/3 cup balsamic vinegar; 2 tablespoons cornstarch; 1 tablespoon sugar; 6 links sweet Italian turkey sausage; 1 teaspoon canola oil; 1 onion, cut into 1/2-inch slices; 1 medium sweet red pepper, cut into 2 x 1/2-inch slices; 1 medium green pepper, cut into 2 x 1/2-inch slices; 2 clove garlic, minced

1 of 7 Coat 13 x 9 x 2-inch baking dish with nonstick spray; set aside.

2 of 7 Heat oven to 250 degrees F. In a small bowl, stir 1 cup of the milk, 1 cup of the broth, polenta and salt. Bring remaining 1/2 cup milk and 1-1/4 cups of the chicken broth to a boil in a medium-size saucepan. Pour polenta mixture into saucepan of boiling milk mixture and whisk to combine. Cook for 2 minutes, stirring, or until thickened. Stir in Parmesan; spread into prepared dish. Cover and place in oven while preparing sausage and peppers. Spoon sausage mixture on top. Cut into squares and serve immediately.

3 of 7 In a small bowl, stir remaining 1 cup chicken broth, vinegar, cornstarch and sugar. Set aside.

4 of 7 Pierce sausages with a fork. Place in a large, deep skillet and cook over medium-high heat about 10 minutes, turning occasionally, until browned.

5 of 7 Add oil and onion to sausages, and cook 2 minutes, stirring occasionally.

6 of 7 Add peppers and cook for 4 minutes. Add garlic and cook for 30 seconds. Stir in vinegar mixture and bring to a boil. Cook for 1 minute, adding a little water if mixture appears too thick. Remove sausages and cut into 1/2-inch slices on the diagonal; return to pan.

7 of 7 Remove polenta from oven and spoon sausage mixture on top. Cut into squares and serve immediately.