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Italian-Style Beans and Vegetables with Polenta Recipe

Italian-Style Beans and Vegetables with Polenta Recipe

6 servings



12 ounces Italian-style turkey sausage, casing removed

1 1/2 cups each: chopped onions, portobello mushrooms

4 cloves garlic, minced

2 tablespoons olive oil

2 cups broccoli florets

1 cup sliced yellow summer squash

1 can each: garbanzo and red kidney beans, rinsed, drained

1 can reduced-sodium whole tomatoes, undrained, coarsely chopped

2 teaspoons dried Italian seasoning

1/4 - 1/2 teaspoon crushed red pepper

Salt and pepper, to taste

Herbed Polenta


Saute sausage, onions, mushrooms, and garlic in oil in large saucepan until browned, about 10 minutes. Stir in remaining ingredients, except salt, pepper, and Polenta, heat to boiling. Reduce heat and simmer, covered, until broccoli is tender, about 10 minutes, season to taste with salt and pepper. Serve over polenta.

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