- 1 ½ cup cornmeal flour
- 3 cup chicken broth
- 1 ½ cup low-fat milk
- 2 Tbsp butter
- ¾ cup Fontina cheese shredded
- 1 lb sausages
- 1 cup crimini mushrooms sliced
- 2 Tbsp butter
- 2 Tbsp parsley chopped
- 1 Tbsp Parmesan cheese
In a heavy saucepan place chicken broth, milk and butter then slowly bring to a boil. Begin adding the cornmeal stirring briskly. Stir in the Fontina cheese. When all the cornmeal has been mixed in, remove from heat.
While chicken broth is boiling, cook sausages. Slice them and set them aside.
Melt butter in a another non stick skillet and cook mushrooms.
To serve, place a mound of polenta in a bowl, top with mushrooms and sausages. Sprinkle with parsley and Parmesan cheese.
Calories: 358kcal | Carbohydrates: 24g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 583mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 7.4mg | Calcium: 168mg | Iron: 2.8mg