Two links of herbed sausage over creamy polenta make a quick, single-pan dinner that tastes far more composed than the time it takes. The sausage brings mushroom and garlic, so the polenta stays mild and buttery to let it shine.

Serves 2. 25 minutes, 10 at the stove.

About 580 calories a serving, 36 g protein, 37 g carbohydrate, 32 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 cups of milk or broth to a boil in a large heavy pot. Slowly pour in 1 cup of polenta, stirring constantly to avoid lumps, then reduce heat to low and set a timer for 15 minutes.15 min
2. While the polenta cooks, slice the two sausage links into coins and warm them in a skillet over medium heat, stirring once, until they brown at the edges, about 5 minutes.
3. When the polenta is thick and pulls from the sides of the pot, stir in 2 tablespoons of butter and salt and pepper to taste. The polenta is done when it tastes creamy and has no grit.
4. Divide the polenta between two bowls and top each with the warm sausage and its pan drippings.

Note Swap the polenta for buttered egg noodles or short pasta if you prefer. Leftovers keep three days, chilled; rewarm gently with a splash of milk. Serve with a green salad or sautéed spinach on the side to stretch the meal.