Sausage and Polenta

Sausage and Polenta

Ingredients:
• 2 Tbsp. Olive oil
• small yellow onion, chopped
• 4 cloves garlic, chopped
• 1/2 tsp. red pepper flakes
• 1 Tbsp. each Rosemary and Sage, chopped
• 3 cups Chicken stock
• 1/2 cup heavy cream
• 1 cup Polenta, instant
• Salt and pepper to taste
• 1 lb. chicken sausage links, cut into chunks
• 1 lb. portobello mushrooms, or other mix of mushrooms, chopped
• 1 small can Tomatoes, whole peeled
• Handful of Basil leaves, chopped rough
• Small handful of Italian Parsley, chopped rough
• 1/2 cup grated Parmesan cheese

Method:
1. Heat olive oil in a large pot over medium-high heat. Add onions and cook 3 to 4 minutes. Add garlic and cook another minute. Add pepper flakes, rosemary, and sage and cook for another 2 minutes.
2. Add stock, cream, and bring to a boil. Add polenta and season, whisking as you pour in polenta. 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 10 minutes.
3. Meanwhile, In a large sauté pan. add a touch of oil. Heat and add sausage and cook for 5 minutes. Add mushrooms and cook another 3-4 minutes. Add tomato and scrape flavor bits off the bottom of the pan. Cool until slightly thickened and add fresh herbs. Adjust seasoning.
4. Spoon polenta into warmed bowls, top with sauce and serve garnished with Parmesan cheese.