This polenta recipe is stick-to-your-ribs good!
What You’ll Need:
Heat olive oil cast-iron on medium high.
Chop garlic and shallots and add to heat.
Chop one Chicken-Apple Sausage, and add to pan.
Chop mushrooms and add to pan, then add 1/4 cup of marsala wine, and cook until reduced. Add fresh thyme, and chopped sun-dried tomatoes.
In a separate pot, heat two cups water and one cup milk until it boils.
Add one cup corn polenta and reduce to a simmer. Stir until soft and creamy and smooth (about 10 minutes.)
Add grated parmesan cheese, salt and pepper to polenta.
Serve polenta into a bowl, then top with mushroom mixture, grated cheese and torn basil! Enjoy!