Polenta

Italians use this a lot to pour their pasta sauce over. I made Tish's Crock pot Chicken Cacciatore today, would taste delicious with that. From my Italian Rosie.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups chicken broth
• 1 3⁄4 cups water
• 1 1⁄4 cups  good cornmeal
• 1⁄2 cup  Italian cheese (6-blend)

Directions

1. In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
2. Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
3. Stir in the cheese.
4. Dump on a greased plate, let harden.
5. Slice and top with whatever you like.
6. I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
7. Cook the cabbage until tender.
8. Add a can (15oz.) Hunt’s tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.