Creamy Polenta with Roasted Vegetables and Turkey Sausage

Creamy Polenta with Roasted Vegetables and Turkey Sausage

adapted from Williams Sonoma

Creamy polenta is like  warm hug, smooth and creamy. If you don't have fontina use any melty cheese.

Aleppo pepper is one of my new favorite spices. It is peppery but fruity too.

Makes 3 servings                                                        9 WW points / serving

1/2 cup polenta

2 1/2 cups water
1/4 tsp. Kosher salt
6 oz. butternut squash, peeled, seeded and cubed
4 oz. brussels sprouts, halved
1 1/2 tsp.. olive oil
1 1/2 tsp. balsamic vinegar
1/2 Tbsp. butter
1 1/2 oz. shredded fontina cheese
1 Tbsp. grated Parmesan cheese
Kosher salt and Aleppo pepper or freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish

1. Preheat an oven to 450°F.
2. In a medium saucepot, bring the water and salt to a boil.
3. Stir in the polenta and bring to a boil.
4. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.
5. Line a baking sheet with foil or parchment.
6. In a bowl, toss the squash and brussels sprouts with the olive oil and vinegar, season well with salt and pepper
7. Spread the vegetables into a single on the lined baking sheet,; Add the sausages to the pan.
8. Roast in the preheated oven until the vegetables are tender and the sausages are cooked through, stirring once, about 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.
9. When the polenta is soft and creamy, stir in the butter and cheeses until melted; Season to taste with salt and pepper.
10. Spoon the polenta onto plates; Top with the roasted vegetables and sausage.
11. Garnish with parsley before serving.

Enjoy!