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Polenta with Sun-dried Tomato Chicken Sausage & Tomato Sauce


Serving Size  : 6

1              cup  cornmeal

3               cups  water or chicken stock, boiling

3               tablespoons  marscapone or goat cheese

1/4           cup  Parmesan cheese — grated

2                 tablespoons  butter

salt and pepper, to taste

28            ounces  crushed tomatoes — canned

15            ounces  crushed tomatoes — canned

4             cloves  garlic — minced

4              tablespoons  olive oil

1              pinch  crushed red pepper, to taste

1              pound  cremini mushrooms — sliced

2             pounds  Topline Foods Sun-dried Tomato chicken sausage

3              tablespoons  fresh basil — chopped (or 1 tablespoon dried)

1.  Slice sausage into 2 inch lengths.  In 2 tbsp. oil  brown sausage, add mushrooms and saute till soft.  Set aside.

2.  In large saucepan heat 2 tbsp. oil.  Add garlic and cook until golden brown.  Add crushed red pepper and cook 1 min.  Add tomatoes, season with salt and pepper to taste and simmer 25 minutes partially covered.   Add to sausage mixture. Just before serving, stir in basil.

3.  Very slowly add cornmeal to rapidly boiling water while whisking vigorously.  After all cornmeal is incorporated, reduce heat to medium low and continue to cook, stirring constantly until mixture begins to pull away from pan.  Add sliced marscapone (or goat cheese), butter, Parmesan and salt & pepper to taste.  Stir to incorporate.

To serve, mound polenta and make indentation with the back of a  spoon. Fill indentation with sauce. Enjoy!

Topline Foods delivers all natural and organic foods to your home in the greater Phoenix metro area including Scottsdale, Chandler, Mesa and Surprise!

Call us 623-444-7749