Ingredients
3 cups reduced-sodium chicken broth, divided1-1/2 cups water1 cup cornmeal2 teaspoons olive oil1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices1 medium green pepper, sliced1 medium sweet red pepper, sliced1 medium onion, sliced1 garlic clove, minced1/2 cup shredded Asiago cheese1/2 cup fat-free milk1 teaspoon butter
Preparation
In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through.
Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.
