Polenta-Sausage Ragout

Ingredients

• 1.5 cups whole-kernel corn frozen
• 0.1 teaspoon thyme leaves dried
• 2 links sausage whole italian hot
• 8 ounce mushrooms 
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 teaspoon pepper freshly ground
• 4 inch polenta 
• 1.3 cups bell pepper red chopped

Equipment

• frying pan

Directions

1. Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside.
2. Sprinkle one side of each polenta slice with thyme and ground pepper.
3. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned.
4. Spoon 1/2 cup sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.