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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Rio Picante Polenta
Cheesy, earthy and thoroughly satisfying, bowls of cheesy polenta are topped with a sauce of chicken broth, picante sauce, sausage and mushrooms.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 25 minutes
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3/4 pound bulk pork sausage
6 ounces mushroom, sliced (about 2 cups)
1 jar (16 ounces) Pace® Picante Sauce
3 tablespoons chopped fresh parsley
Swanson® Chicken Stock or 2 cups Swanson® Chicken Broth
1/2 cup stone-ground cornmeal
1/2 teaspoon ground black pepper
1 cup shredded smoked Gouda cheese (about 4 ounces)
1/2 cup sour cream




Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Add the mushrooms to the skillet and cook until they're tender. Stir in the picante sauce and parsley. Reduce the heat to low. Cook until the mixture is hot and bubbling.
Heat the broth, cornmeal and black pepper in a 2-quart saucepan over medium heat to a boil. Cook and stir for 5 minutes or until the mixture is thickened. Add the cheese and cook and stir until the cheese is melted. Stir in additional broth, if needed, until desired consistency. Serve the polenta in bowls, topped with the sausage mixture and sour cream.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 410, Total Fat 27g, Saturated Fat 12g, Cholesterol 86mg, Sodium 1834mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 19g, Vitamin A 20%DV, Vitamin C 4%DV, Calcium 24%DV, Iron 9%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 415, Total Fat 26g, Saturated Fat 12g, Cholesterol 84mg, Sodium 1659mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 21g, Vitamin A 20%DV, Vitamin C 4%DV, Calcium 24%DV, Iron 10%DV


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