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1 T. olive oil <\/span><\/p>\n 1 1-pound tube refrigerated cooked polenta, cut into 12 slices and quartered <\/span><\/p>\n 8 ounces light smoked turkey sausage (or Keilbasa), halved lengthwise and cut into 1\/2-inch slices <\/span><\/p>\n 2 medium red, green, and\/or yellow sweet peppers, cut into bite-size pieces <\/span><\/p>\n 1 medium onion, cut into bite-size pieces <\/span><\/p>\n 1 C. sliced fresh mushrooms <\/span><\/p>\n 1\/2 C. purchased pasta sauce <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 In a 12-inch nonstick skillet heat the oil over medium heat. Add polenta in a single layer; cook…<\/p>\n