Soft Polenta, Gouda Cheese and Sausage

If you can make hot-cereal you can make soft polenta. Ready in less than 30 minutes, it was one of my winning recipes in in Pace Salsa’s “What Do You Do With Your Pace?” recipe contest.

Rio Salsa Polenta

Ingredients
1 pkg. (12 oz.) bulk pork sausage
2 cups sliced mushrooms
1 jar (16 oz.) Thick & Chunky Salsa
3 tbsp. chopped fresh parsley
2 cups chicken broth
1/2 cup stone-ground cornmeal
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup shredded shredded smoked Gouda cheese
1/2 cup sour cream, optional

Directions
COOK sausage in skillet until browned. Add mushrooms and cook until tender and liquid evaporates. Stir in salsa and parsley. Heat through.

STIR together broth, cornmeal, salt and black pepper in saucepan. Cook and stir 5 min. or until mixture thickens. Add cheese and stir until melted. (Mixture should be the consistency of cream soup. Add more chicken broth if needed.)

SERVE polenta in bowls topped with salsa mixture. Top with sour cream if desired 4 Servings.

TIP: No Gouda on hand? Try substituting Marscapone, or Fontina for a different flavor.