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Rio Picante Polenta

Rio Picante Polenta

5 2

Cheesy, earthy and thoroughly satisfying, bowls of cheesy polenta are topped with a sauce of chicken broth, picante sauce, sausage and mushrooms.

serves 4 people

Ingredients

cost per recipe: $7.98

The price is determined by the national average.

  • 3/4

    bulk pork sausage

  • 6

    ounces mushrooms, sliced (about 2 cups)

  • 1

    jar (16 ounces) Pace® Picante Sauce - Medium

  • 3

    tablespoons chopped fresh parsley

  • 2

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    cup stone-ground yellow cornmeal

  • 1/2

    teaspoon ground black pepper

  • 1

    cup shredded, smoked Gouda cheese(about 4 ounces)

  • 1/2

    cup sour cream

view nutrition info

How to Make It

Step 1

Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Step 2

Add the mushrooms to the skillet and cook until they're tender. Stir in the picante sauce and parsley. Reduce the heat to low. Cook until the mixture is hot and bubbling.

Step 3

Heat the broth, cornmeal and black pepper in a 2-quart saucepan over medium heat to a boil. Cook and stir for 5 minutes or until the mixture is thickened. Add the cheese and cook and stir until the cheese is melted. Stir in additional broth, if needed, until desired consistency. Serve the polenta in bowls, topped with the sausage mixture and sour cream.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • ray51

    February 13, 2014

    Very good

    Loved this dish. Will make again. Mushrooms were fantastic in it. Next time I will double the polenta.

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  • BabyDragonzz

    August 30, 2005

    Rio Picante Polenta

    leave out mushrooms hey are ucuy

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    (0) (0)

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