This was very rich and filling and it seemed like a very sophisticated dish for something so simple to put together. Definitely good for company! I want to start challenging myself to cook with some ingredients I haven’t used before, so when I found this recipe using polenta I thought it would be a good place to start. If you haven’t cooked with it before, polenta is a coarse corn meal, and if you can boil water, you can cook polenta! I would definitely recommend sticking with the hot Italian sausage in this recipe, because it gave the ragu a nice kick. I love sautéed mushrooms and the combination with the tomatoes and sausage in the sauce was delicious and a nice complement to the rich, creamy polenta.
The original serving size for this recipe in Cooking Light was 1 cup polenta with 1 cup ragu (4 servings). I love food, and I can generally eat pretty hearty servings of most dishes before I start to feel full, but there was no way I could possibly eat that large a serving of such a rich meal. I decided to make the recipe serve 6 instead, and I think you’ll find 2/3 cup of each, polenta and ragu, will be plenty filling.
Yield: 6 servings
MyWW SmartPoints per (2/3 cup polenta with 2/3 cup of ragu) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
259 calories, 26 g carbs, 4 g sugar, 12 g fat, 4 g saturated fat, 12 g protein, 2 g fiber (from myfitnesspal.com)
Adapted from Cooking Light