Pumpkin Sage Polenta with Chicken Sausage
  • 1/4 of a yellow onion, sliced thinly
  • 1 clove garlic, minced
  • 1 link Trader Joe's Sundried Tomato Chicken Sausage, sliced
  • 1/2 of a roasted red pepper, sliced
  • 1/2 cup drained, rinsed cannellini beans
  • 3/4 cup chicken stock
  • 1/4 cup polenta (corn meal)
  • 1/2 cup canned pumpkin (you could also use any cooked, mashed winter squash)
  • small handful of fresh sage and thyme, chopped
  • salt and pepper to taste
  • 2 tbsp pecorino romano cheese or parmesan
  1. In a nonstick pan coated with cooking spray, saute onions and garlic until onions are soft and translucent.
  2. Add sausage, peppers, and beans, and heat through.
  3. Keep warm while preparing polenta.
  4. In a small saucepan, whisk together pumpkin and chicken stock and bring to a boil.
  5. Add polenta and stir constantly with a fork until it comes together, about two minutes (be careful, it might splatter!).
  6. Remove from heat and stir in seasonings and cheese.
  7. Transfer to a plate and top with sausage mixture