New recipe tonight, with 2 ingredients I’ve never used before! Turkey sausage and polenta. I was more unsure about the turkey sausage than the polenta initially, sausage kind of grosses me out sometimes, but this turkey sausage was very lean. Tyler actually cooked this for us on our grill pan, which we’ve only used a couple of times with less than stellar results. It’s just really hard to get meat cooked through before burning the outside first. He squished the sausages down though to help them cook faster and we were able to get them cooked all the way through just before they were burned beyond repair. Oh how I long for a gas grill someday when we are free from apartment life! The grill pan also smoked up our apartment and we smell like sausage now, mmmmmmmmm tasty. I’m sure I’ll smell great at the gym later tonight! The peppers and onions and sausage were great, I was a little unsure on the polenta though. We didn’t get it cooked until crispy, maybe that was the problem. The texture was a little weird, but it didn’t taste bad. I think we’ll make it again. I was happy to have a recipe from this WW cookbook turn out since the last one we tried out of this cookbook was awful (burnt to a crisp pork in the slow cooker). I will keep working my way through the cookbook and try to stay optimistic. We will make this again! It’s a very complete meal for only 6 points. And it grills up fast.
Turkey Sausage with Peppers and Polenta
4 (3 oz) hot Italian-style turkey sausages (we used sweet because our store didn’t have hot)
3 t extra virgin olive oil
1 t red-wine vinegar
1 large onion, cut into 1 1/4 inch thick rounds
1 red bell pepper, seeded and cut length wise into 8 strips
1 yellow bell pepper, seeded and cut lengthwise into 8 strips
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (8 oz) tube refrigerated fat-free plain polenta, cut into 8 rounds
4 teaspoons grated Parmesan cheese
1. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
2. Place the sausages on the grill rack. Grill, turning occasionally, until browned and cooked through, 12-15 minutes. Transfer to a platter and keep warm.
3. Meanwhile, whisk together 2 teaspoons of the oil and the vinegar in a small bowl. Brush the onion and bell peppers with the oil mixture and sprinkle with the salt and ground pepper. Place the onion and bell peppers on the grill rack. Grill until softened, 6-7 minutes on each side. Transfer to the platter; keep warm.
4. Brush both sides of the polenta slices with the remaining 1 teaspoon of oil. Place the polenta slices on the grill rack. Grill until crispy and golden, about 3 minutes. Carefully turn the polenta slices and sprinkle with the Parmesan; grill until crispy and golden, about 3 minutes longer. Add the polenta to the platter and serve at once.
1 Serving = 1 sausage, 2 slices polenta, and 1/2 cup vegetables
WW points per serving = 6
Source: Weight Watchers All-Time Favorites