Cooking Directions

• Cut the polenta into 12 slices. Place the slices on a greased baking sheet. Bake at 350°F. for 20 minutes or until they're golden brown.
• Cook the sausage, chorizo and onion in a 10-inch skillet over medium-high heat until the sausage is well browned and cooked through, stirring often to separate meat. Pour off any fat. Stir the picante sauce and corn in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.
• Place 1 polenta slice on a plate. Spoon about 1/3 cup picante sauce mixture on top. Top with another polenta slice and about 1/3 cup picante sauce mixture. Sprinkle with about 2 tablespoons cheese. Repeat to make 6 stacks. Serve with salsa, sour cream and olives, if desired.

Ingredients

• 1 package (1 pound) refrigerated polenta roll (plain or flavored)
• 0.5 pound sweet Italian pork sausage, casing removed
• 1 package (about 7.5 ounces) smoked chorizo sausage, coarsely chopped
• 1 large onion, chopped (about 1 cup)
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 can (11 ounces) Mexican style corn
• 1 cup shredded Mexican blend cheese(about 4 ounces)
• 0.75 cup Pace® Chunky Salsa(optional)
• 0.5 cup sour cream(optional)
• 0.5 cup sliced ripe olives