Cheesy, earthy and thoroughly satisfying, bowls of cheesy polenta are topped with a sauce of chicken broth, picante sauce, sausage and mushrooms.
cost per recipe: $7.98
The price is determined by the national average.
pound bulk pork sausage
ounces mushrooms, sliced (about 2 cups)
jar (16 ounces) Pace® Picante Sauce
tablespoons chopped fresh parsley
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup stone-ground yellow cornmeal
teaspoon ground black pepper
cup shredded, smoked Gouda cheese(about 4 ounces)
cup sour cream
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
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.
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.