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Polenta With Italian Sausage Onions And White Beans Recipe
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Instant polenta||1 Cup (16 tbs)|
|Italian sausage||2 Ounce (Hot / Sweet, 1/2 Of A Standard Sausage)|
|Onion||1 Small, thinly sliced|
|Orange juice||2 Tablespoon|
|Canned cannellini beans||19 Ounce (1 Can)|
|Chopped fresh oregano||1 Tablespoon|
|Fennel seeds||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1154 Calories from Fat 229
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 44.8 mg
Sodium 2267.4 mg94.5%
Total Carbohydrates 161 g53.7%
Dietary Fiber 40.3 g161.4%
Sugars 10.5 g
Protein 79 g157.6%
Vitamin A 62% Vitamin C 132.7%
Calcium 67.3% Iron 145.1%
*Based on a 2000 Calorie diet
While the stock is simmering, add the polenta in a slow, steady stream, stirring constantly.
Cook the polenta over low heat for 10 minutes, or until very thick, stirring occasionally.
While the polenta is cooking, in a large no-stick frying pan over medium-high heat, cook the sausage for 3 minutes, turning often to brown evenly.
Cover and cook for 2 to 3 minutes, or until the sausage is no longer pink in the center.
Remove the sausage, slice 1/2" thick and set aside; drain off the fat and wipe the pan clean.
Return the pan to the heat and saute the onions for 2 minutes, or until they begin to soften.
Add the orange juice; cover and cook for 3 to 4 minutes, or until the onions are very soft.
Add the beans (with liquid), oregano, fennel seeds, orange rind, parsley and sausage; mix well.