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Prep and Cook time: 35 minutes
Makes: 4 servings
Your diners will be delighted with this belly-warming soup. Complete the meal with a simple salad of romaine and thinly shaved fennel. Keep the fun going with an assortment of cookies and whipped-cream-topped hot chocolate.
Ingredients
3/4 pound Mild Italian Sausage
3 1/2 cups (2 cans, 14 1/2 oz. each) chicken broth
3/4 cup polenta or yellow cornmeal
3 ounces Primo Taglio Smoked Fontina Cheese, thinly sliced
Fresh basil leaves and fresh-ground pepper (optional)
Instructions
1. Remove sausage casings and discard. Crumble sausage into a 4- to
5-quart pan over medium heat and stir often until well browned, about 20
minutes. Pour off and discard any drippings in pan.
2. Add broth, 2 cups water, and the polenta to pan. Bring mixture to a
boil over high heat, then reduce heat and simmer, stirring often, until
polenta is creamy to bite, 7 to 10 minutes.
3. Ladle soup into 4 bowls; top equally with cheese, then basil and
pepper, if desired.
Nutritional Information
Per serving: 505 cal., 46% (233 cal.) from fat; 22 g protein; 26 g fat (11 g sat.); 43 g carbo (5.2 g fiber); 1,124 mg sodium; 67 mg chol.
