Polenta Alla Romana

“Hers” Version:

In a heavy-duty skillet over medium heat, brown the sausage. When it is cooked, add the cooked chicken and alfredo sauce, along with a half-cup of the chicken broth and simmer about 10 minutes or until sauce starts to thicken.

While the sausage is cooking, warm butter in a skillet over medium heat. Slice the polenta into slices about 1/2 to 3/4-inch thick. Place in the skillet and cook until heated through. Put slices on a plate and pour sauce over the top. Sprinkle liberally with Parmesan cheese and, if you wish, a nice dash of parsley.

“His” Version:

In a heavy-duty skillet, brown the sausage over medium heat. When it is cooked, add the chicken and tomato sauce along with a half-cup of the chicken broth and simmer about 10 minutes until sauce starts to thicken.

While the sausage is cooking, break the polenta into small pieces. Put the polenta into a skillet with a cup of the chicken broth and a tablespoon of butter. Simmer on medium heat until liquid is absorbed and polenta breaks down smoothly (about 10-15 minutes).

Spoon polenta onto a plate and top with the sauce, then sprinkle with Parmesan Cheese and, if you like, parsley.

See how easy that was? Super simple and super good.

Enjoy!