No. 40: Sausage, Zucchini & Tomatoes with Creamy Polenta

Ok, I'm on a polenta kick.

How did I not know it was this easy to make until now?

After my polenta success from last week, I couldn't resist this terrific encore from The Rose Record. It may be a bit repetitive, but it sure is amazingly delicious.

Open up the bottle of wine that this recipe calls for, make this dish and then settle in for a great date at home.


Serves 4

1 teaspoon extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
3 hot Italian sausage links, casings removed and crumbled*
1 zucchini, diced
14.5 oz. diced tomatoes and their liquid
2 teaspoons dried Italian seasoning
1 pinch sugar
Salt and pepper
1 teaspoon tomato paste
1/4 cup dry white wine
2 1/4 cup low-sodium chicken stock
1/2 cup Parmesan
1/2 cup stone-ground cornmeal
1 heaping tablespoon Greek yogurt

*I used hot turkey sausages, but pork would be incredibly delicious as well.

To make

Heat a large skillet over medium heat. Once hot, add oil.

When the oil is hot, add onion and sauté 5 minutes, until begins to soften. Add minced garlic and cook 1 minute.

Add sausage and stir to combine and brown. Cook 5 minutes until almost fully cooked, then add zucchini, diced tomatoes, Italian seasoning, salt & pepper, sugar and tomato paste. Cook one minute to combine the flavors.

Add wine and bring almost to a boil. Once boiling, reduce to a simmer and let the sauce hang out over medium-low heat while you cook the polenta.


In a medium sauce pan, heat chicken stock to boiling. Reduce heat to medium-low and very slowly whisk in cornmeal. Whisk constantly (you might want to switch to a spoon about half way through) and cook until mixture thickens to a soft mush, about 10 minutes.

Remove from heat and stir in parmesan and yogurt. Season with salt and pepper.

Serve in shallow bowls with a scoop of polenta topped with the zucchini and sausage sauce.

The results

What a terrific, easy, healthy dinner! The turkey sausage gave the sauce a meaty flavor and richness without overdoing the calories.

And seriously, is there anything easier than polenta topped with some saucy fixings?


This dish was also quite filling. Mr. McCormick was a huge fan as well.

As suggested, we drank some nice chardonnay (that also went in the sauce), chatted and very much enjoyed our own little date night at home.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina