Creamy Polenta and Sausage Niblets
INGREDIENTS
- 2 cups reduced sodium chicken or vegetable broth
- 2 cups milk
- 1 cup polenta, corn meal or grits (not quick cooking)
- 8 oz. breakfast sausage or Italian sausage, casings removed, crumbled, cooked and drained (1-1/3 cups)
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
DIRECTIONS
- 1
Combine broth and milk in a large saucepan. Bring to a simmer over high heat. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, 20 minutes or until polenta is tender and mixture is creamy and thickened. Stir in sausage and half the cheese.
- 2
Immediately spread mixture into a greased 8 or 9-inch oven-proof baking dish; top with remaining cheese. Broil 4 to 5 inches from heat source until cheese is melted and bubbly, about 2 minutes. Serve immediately.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 8
HELPFUL HINTS
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 326
Total Fat 20.2g
Saturated Fat 9.3g
Trans Fat 5.1g
Polyunsaturated Fat 1.2g
Cholesterol 54g
Sodium 745g
Carbohydrates 20g
Protein 16g
Dietary Fiber 2g
Vitamin A 92g
Vitamin C 7g
Calcium 287g
Iron 2g
