Sassy Chicken Sausage Cacciatore on creamy polenta

By á-2512

This is a great weekday meal. We also love this sausage on the grill.

Ingredients

• 2 1/2 C. water
• 1 C. reduced sodium chicken broth
• 1 C. Cornmeal
• 1/4 tsp. salt
• 1/3 C. grated Romano cheese
• 1 T. butter
• 1 tsp. olive oil
• 1 pkg. al fresco Sweet Italian Chicken Sausage
• 8 oz. sliced mushrooms
• 2 (14.5 oz.) cans fire-roasted tomatoes
• 1/4 C dry red wine
• 1/4 C chopped basil leaves
• 1/4 tsp. red pepper flakes
• 1/4 tsp. fresh chopped rosemary leaves
• Garnish with additional Romano cheese and basic sprigs.

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Mix first 4 ingredients in a saucepan. Heat over medium-high heat, stirring constantly until mixture boils and is the consistency of mashed potatoes. Stir in Romano cheese until melted. Stir in butter. Place lid on pan and keep warm over very low heat.

Heat olive oil over medium-high heat in a large skillet. Add sausage and cook until brown all over and cooked through. Move sausage to a plate. Add mushrooms to same skillet and cook until lightly browned and softened. Stir in tomatoes, wine, basil leaves, red pepper flakes and rosemary. Simmer for 5 minutes. Add sausage back to skillet and heat through.

To serve: Spoon 1/2 C. polenta into each of 6 bowls. Top each with sausage mixture and a sprinkling of grated Romano cheese. Garnish each with a basil sprig.