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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 8
• 11 people call this recipe a favorite
• Rating: (0 ratings)

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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.

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