1 T. olive oil

1 1-pound tube refrigerated cooked polenta, cut into 12 slices and quartered

8 ounces light smoked turkey sausage (or Keilbasa), halved lengthwise and cut into 1/2-inch slices

2 medium red, green, and/or yellow sweet peppers, cut into bite-size pieces

1 medium onion, cut into bite-size pieces

1 C. sliced fresh mushrooms

1/2 C. purchased pasta sauce

 

In a 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet; keep warm. Add sausage, sweet peppers, onion, and mushrooms to skillet. Cook and stir until sausage is brown and vegetables are crisp-tender. Stir in pasta sauce. Add polenta; gently toss to combine ingredients. Heat through.