Rio Salsa Polenta
1 pkg. (12 oz.) bulk pork sausage
2 cups sliced mushrooms
1 jar (16 oz.) chunky salsa
3 tbsp. chopped fresh parsley
2 cups chicken broth
1/2 cup stone-ground cornmeal
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup shredded smoked Gouda cheese
1/2 cup sour cream
Cook sausage in skillet until browned.
Add mushrooms and cook until tender and liquid evaporates.
Stir in salsa and parsley.
Stir together broth, cornmeal, salt and black pepper in saucepan.
Cook and stir 5 min. or until mixture thickens. Add cheese and stir until melted.(Mixture should be the consistency of cream soup.
Add more chicken broth if needed.)
Serve polenta in bowls topped with salsa mixture and sour cream.