1¾ C chicken broth
1¾ C water
1¼ C cornmeal
¾ C shredded mozzarella (3 oz)
12 oz fully cooked sausage
(turkey, pork, anykind...)
1 tsp oil
1 medium onion, cut in thin wedges
4 garlic cloves, minced
¼ tsp cayenne pepper
1 tsp cornstarch
10 oz. spinach, coarsely chopped
In a large saucepan, heat 1¼ C chicken broth and 1¾ C water just until boiling. Slowly stir in cornmeal, ¼ C at a time. Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often. Stir in ½ C shredded mozzarella. Spread evenly in a casserole dish, sprinkle with remaining cheese.
Bake, uncovered, at 350° for 20 minutes.
Meanwhile, prepare sausage and spinach...
Bias cut sausage into ¼" thick slices. Heat oil in a large skilled; add sausage, onion, garlic and cayenne. Cook for 5 minutes or until onion is tender and sausage is heated through.
In a small bowl, stir together cornstarch and remaining chicken broth. Add to skillet mixture; cook and stir until boiling. Reduce heat and add spinach, a little at a time, stirring constantly until all is wilted. Serve over polenta.
I like garlic, but I could do with a little less in this recipe; let the other flavors come through a bit more. 2-3 cloves, or 4 small cloves...