Cooking Directions

• Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Add the mushrooms to the skillet and cook until they're tender. Stir in the picante sauce and parsley. Reduce the heat to low. Cook until the mixture is hot and bubbling.
• Heat the broth, cornmeal and black pepper in a 2-quart saucepan over medium heat to a boil. Cook and stir for 5 minutes or until the mixture is thickened. Add the cheese and cook and stir until the cheese is melted. Stir in additional broth, if needed, until desired consistency. Serve the polenta in bowls, topped with the sausage mixture and sour cream.

Ingredients

• 0.75 pound bulk pork sausage
• 6 ounces mushrooms, sliced (about 2 cups)
• 1 jar (16 ounces) Pace® Picante Sauce
• 3 tablespoons chopped fresh parsley
• 2 cups Swanson® Chicken Broth
• 0.5 cup stone-ground yellow cornmeal
• 0.5 teaspoon ground black pepper
• 1 cup shredded, smoked Gouda cheese(about 4 ounces)
• 0.5 cup sour cream