A hearty dish for when the weather outside is frightful. You will be toasty warm inside with this comforting dish of polenta with sausage and mushrooms.
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.