Parmesan Polenta and Spicy Sausage Sauce

• 1 tablespoon olive oil
• 3 ounces (2 links) sun-dried tomato chicken sausage, sliced
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1/2 cup chopped fresh basil, divided
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 3/4 cup quick-cooking polenta
• 1/2 cup grated Parmesan cheese, divided

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.