Spinach with Sage Sausage on Polenta
- 1 C of polenta- 4 C mushroom broth {I use Pacific brand}
- rind of paremsiano regiano {I used 2}
- pinch of salt
- 1 lbs. bulk sage sausage
- 1 - 2 bunches of spinach
- 1 garlic clove, minced
- Splash of white balsamic vinegar
- 1/2 C of grated paremsiano regiano
1. Bring mushroom broth, with rind of parmesiano to a boil, then
2. in a steady, slow stream pour in the polenta. Stir - with a wooden spoon - as you pour it {be careful
not to burn yourself as it will be bubbly} in. Reduce heat. Polenta will be bubbling, stir frequently,
until polenta has desired consistency.
3. While polenta is cooking, in a separate pan fry the sausage until crumbly, then add garlic sautee for
another minute before deglazing the pan with a spalsh of white balsamic vinegar. Then,
4. Add spinach, and cover. It is ready for serving when spinach has wilted.
Ladle polenta on plate, and top with sausage-spinach mixture. Serve with grated parmesiano.
This was a great as well as tasty mid week dinner at our house. The entire family liked it a lot :)
