Creamy Parmesan Polenta with Turkey Sausage Sauce

I love spicy Italian turkey sausage, until I figured out that one link has 4 Points+.  And that's the lean turkey sausage!  In order to make the sausage stretch, I decided to add it to a vegetable filled sauce and serve it over polenta.  The recipe below makes 3 servings with 8 Points+ each.  It was so fulfilling!

Ingredients:
1 cup corn meal
3 cups water, divided
1 tsp salt
1 tbsp olive oil
1 link lean spicy italian turkey sausage (I like the kind by Shady Brook Farms)
1 onion, diced
1 cup mushrooms, diced
1/2 large eggplant or 1 small eggplant, cubed
3 cloves garlic, chopped
1 link lean spicy italian turkey sausage (I like the kind by Shady Brook Farms), casing removed
1 28 ounce can peeled tomatoes in sauce
Dried Oregano, salt and black pepper to taste


Directions:
Whisk together corn meal, 1 cup cold water and salt in a bowl.  Bring remaining 2 cups of water to a boil.  Whisk in corn meal mixture.  Reduce heat to low and stir frequently.  After a few minutes, add Parmesan cheese and continue to stir until it reaches desired texture.  Remove from heat, cover and set aside.


Heat olive oil in a large pan over medium-high heat.  Add eggplant, onions and mushrooms.  After a few minutes, add the turkey meat, breaking it up with a spoon as it cooks.  Add in chopped garlic, oregano, salt and pepper.  Once veggies are nice and soft and just beginning to brown, add in the tomatoes and sauce.  Cut up tomatoes if desired (I cut mine into large chunks).  Reduce heat to medium-low and let simmer for at least 5 minutes, stirring every minute or so.  Continue to season to taste with oregano, salt and pepper.


When sauce it almost done, place polenta back over medium heat and stir to heat it through.  Divide heated polenta among 3 plates and smooth out, almost like a pizza crust.  Serve sauce evenly over polenta on each plate.