Rio Picante Polenta
photo by FLKeysJen
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3⁄4 lb bulk pork sausage
- 6 ounces mixed mushrooms, sliced (about 2 cups)
- 1 (16 ounce) jar Pace Picante Sauce
- 3 tablespoons chopped fresh parsley
- 2 cups chicken broth or 2 cups chicken stock
- 1⁄2 cup stone-ground cornmeal
- 1⁄2 teaspoon ground black pepper
- 1 cup shredded smoked gouda cheese (about 4 ounces)
- 1⁄2 cup sour cream
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. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in 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.
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Reviews
-
I received the Campbell's e-mail with this recipe a few weeks ago and printed it right away -- hoping it would be similar to one of my favorite recipes, Recipe#248982. As always, I used low fat sausage (sounds like an oxymoron but it is still good and has 30% less fat). A couple changes I will try next time will be to change out the mushrooms for green chilis or mexicorn or roasted red peppers or ??? I love mushrooms but they didn't go with the salsa. Also I will try cheddar cheese instead of gouda. The flavor of the salsa is so strong that you can barely taste the gouda, so not worth the expense. Still very good!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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