| Ingredient |
Amount |
Calories |
| Carrots, raw |
50g |
21kcal |
| Peppers, raw, red, sweet |
50g |
13kcal |
| Peppers, raw, yellow, sweet |
50g |
14kcal |
| Peppers, raw, green, sweet |
50g |
10kcal |
| Zucchini |
50g |
11kcal |
| Butter without salt |
30g |
215kcal |
| Bouillon/Chicken broth |
960g |
2563kcal |
| Mushrooms white |
50g |
11kcal |
| Parsley fresh |
10g |
4kcal |
| Black pepper |
2g |
5kcal |
| Cheese, parmesan, grated |
50g |
211kcal |
| Sea salt |
3g |
0kcal |
| Sausage, Italian, pork, mild, raw |
450g |
1305kcal |
| Cornmeal, degermed, unenriched, yellow |
190g |
703kcal |
Recipe Instructions:
Ingredients:
• 1 cup cornmeal
• 4 cups water or chicken broth
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 4 Italian sausages, cooked and sliced
• 2 cups mixed vegetables (bell peppers, zucchini, mushrooms)
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish
Instructions:
1. In a large pot, bring water or chicken broth to a boil.
2. Gradually whisk in cornmeal, stirring constantly to prevent lumps.
3. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until polenta is thick and creamy.
4. Stir in grated Parmesan cheese and season with salt and pepper.
5. In a skillet, heat butter over medium-high heat.
6. Add sliced Italian sausages and mixed vegetables. Cook until vegetables are tender and sausage is heated through.
7. Serve creamy polenta hot, topped with sausage and vegetables.
8. Garnish with chopped fresh parsley.
