Rio Salsa Polenta

Prep/Cook Time : 25 min.


Ingredients:

1 pkg. (12 oz.) bulk pork sausage

2 cups sliced mushrooms

1 jar (16 oz.) Pace(R) Chunky Salsa

3 tbsp. chopped fresh parsley

2 cups Swanson(R) Chicken Broth

1/2 cup stone-ground cornmeal

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup shredded smoked Gouda cheese

1/2 cup sour cream


Directions:

COOK sausage in skillet until browned. Add mushrooms and cook until
tender and liquid evaporates. Stir in salsa and parsley. Heat through.

STIR together broth, cornmeal, salt and black pepper in saucepan. Cook
and stir 5 min. or until mixture thickens. Add cheese and stir until
melted. (Mixture should be the consistency of cream soup. Add more
chicken broth if needed.)

SERVE polenta in bowls topped with salsa mixture and sour cream.
Serves 4.

Swanson Kitchen Tip: This recipe is also great using Swanson(R)
Natural Goodness(TM) or Certified Organic Chicken Broth in place of
the regular chicken broth.