30 mins

Pumpkin polenta with apple-sausage crumble

Dinner

Four servings

Nutrition info

• 1 ½ tbsp olive oil
• 1 lb italian turkey sausage
• 4 cups vegetable broth
• 1 ⅓ cups polenta corn meal
• 1 ⅓ cups pumpkin puree
• ½ tbsp apple juice
• 1 cup goat cheese
• 1 tsp allspice
• 2 green apples
• 3 ½ tbsp fresh sage
• 2 tbsp balsamic vinegar
• 4 cups arugula

Directions

• Step 1

  Add 2 tsp olive oil to a skillet over medium-high heat. When hot, add turkey sausage (removed from casing). Stir, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a plate.

  In this recipe

  • 1 ½ tbsp olive oil
  • 1 lb italian turkey sausage
• Step 2

  Place broth in a pot over medium-high heat; bring to a simmer. Add polenta and stir until thoroughly incorporated. Once mixture begins to thicken, reduce heat to low. Add pumpkin and apple juice, continuing to stir. When it reaches your desired consistency, add goat cheese and allspice, plus salt to taste. Remove from heat.

  In this recipe

  • 4 cups vegetable broth
  • 1 ⅓ cups polenta corn meal
  • 1 ⅓ cups pumpkin puree
  • ½ tbsp apple juice
  • 1 cup goat cheese
  • 1 tsp allspice
• Step 3

  Dice green apple and mince sage leaves. Add remaining olive oil to the empty skillet. Add green apple and sage. Cook, stirring occasionally, about 6 minutes. Return turkey sausage to the skillet and heat until warmed through. Add balsamic and stir 1 minute more, until evaporated.

  In this recipe

  • 1 ½ tbsp olive oil
  • 1 lb italian turkey sausage
  • 2 green apples
  • 3 ½ tbsp fresh sage
  • 2 tbsp balsamic vinegar
• Step 4

  Top polenta with sausage mixture and the arugula. Drizzle with additional balsamic if desired.

  In this recipe

  • 1 ⅓ cups polenta corn meal
  • 2 tbsp balsamic vinegar
  • 4 cups arugula