product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Polenta with Chicken Sausage and Mushrooms

Serves 6
Time 1 hr 15 min
Use equal parts fine and coarse polenta for extra-creamy results and choose vegetarian sausage to make this perfect for non-meat eaters, too. A bold Chianti pairs well with this hearty dish.
Ingredients
  • 3 cups water chicken broth or vegetable broth
  • 1 cup polenta
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons canola oil
  • 1 small yellow onion chopped
  • 4 cloves garlic chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 pound chicken sausage links cut into 1-inch pieces
  • 3/4 pound portobello mushrooms with stems, chopped
  • 1 (28.0-ounce) can diced Italian tomatoes
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
Method

Bring the water to a gentle boil in a small pot. Add polenta and salt in a thin stream, whisking constantly to avoid lumps. Reduce heat to medium and cook, stirring often with a wooden spoon, until polenta is creamy and pulls away from the sides of the pot, about 30 minutes.

Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and cook until soft, about 1 minute more. Add pepper flakes, rosemary and sage and cook for another 2 minutes. Add sausage and cook, stirring occasionally, until golden brown, about 5 minutes.

Stir in mushrooms, cook for 5 minutes, then add tomatoes and simmer for 15 minutes. Add basil and keep sauce warm until polenta is cooked.

Spoon polenta into warmed bowls, top with sauce, sprinkle with parsley and serve garnished with Parmesan cheese.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 3 cups water chicken broth or vegetable broth
  • 1 cup polenta
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons canola oil
  • 1 small yellow onion chopped
  • 4 cloves garlic chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 pound chicken sausage links cut into 1-inch pieces
  • 3/4 pound portobello mushrooms with stems, chopped
  • 1 (28.0-ounce) can diced Italian tomatoes
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese