Polenta with Spinach and Sausage

Rick Cooks Home Polenta with Spinach and Sausage

If you like polenta, try this variation. It was invented by Joy Etro. However, Joy uses beans instead of spinach. She's not fond of spinach. We are. Sorry, Joy.

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Polenta with Spinach and Sausage

*Serves 6*

5 c chicken or vegetable stock
1 c polenta (or coarse yellow cornmeal)
c grated Parmersan cheese
2 T butter
lb sweet Italian sausage
lb spicy Italian sausage
1 medium onion, diced
1 28-oz can tomato sauce
1 10-oz package frozen spinach

Polenta: Heat broth to boiling in saucepan. Gradually sprinkle in polenta, stirring with wire whisk. Cook over low heat until thick, about 15 minutes. Finish with Parmesan cheese and butter. Spoon into 13"x9" casserole. Can be prepared a day in advance.

Slice sausage on bias. Cook sausage slices and diced onion in pan until sausage is no longer pink. Spoon off fat. Add tomato sauce, heat to boiling, then reduce heat, add spinach, and cook 10 minutes.
Spoon sausage and spinach mixture over polenta and bake at 350°F for 30 minutes.