Serves: 1 Time: 40 minutes
- 1 link of chicken sausage
- 1/4 mushrooms, sliced
- 1/2 c. red sauce (jarred or that you make yourself)
- splash red wine
- 1/4 c. polenta
- 3/4 c. stock
- 1 1/2 T. marscapone, cream cheese, or butter
- salt, pepper, oil
- parsley, torn for garnish
Bring the stock to a boil, season with salt, and whisk in the polenta. It will need to simmer for about 30 minutes, stirring often.
Heat a pan on the stove and add just a light layer of oil. Slice the sausage and add it to the pan. Once it is browned on both sides, remove it and set aside.
Add the mushrooms to the pan, adding more oil if needed, Brown for 3-4 minutes, then season with salt and return the sausage to the pan. Add the wine and let it reduce by half. Add in the sauce and let it simmer while the polenta finishes.
Spoon the polenta onto a plate - it should spread when it hits the plate. Top with the sausage and mushroom sauce and garnish with the parsley.