Jimmy Dean Polenta with Sausage and Mushrooms

Ingredients:

1. 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2. 2/3 cup chopped pecans
3. 2 tablespoons butter or margarine
4. 4 tablespoons chopped onion
5. 1-1/2 cups sliced fresh shiitake mushrooms, stems discarded
6. 3/4 cup chicken broth
7. 2 pkgs. (12 oz. each) prepared polenta, each sliced into 12 rounds
8. 2 tablespoons melted butter or olive oil
9. 3/4 cup goat cheese, crumbled
10. 2 tablespoons chopped fresh sage leaves (optional)

Directions:

Preheat oven to 350 F. In a large skillet, toast the pecans over medium heat until fragrant; remove nuts and set aside. In same skillet, heat butter over medium heat; sauté onions and mushrooms until onions are translucent. Add broth, raise heat and boil until liquid is reduced by half. Remove from heat, stir in cooked sausage and optional sage; keep warm. On a non-stick baking sheet, brush polenta slices with butter or olive oil. Bake 10-15 minutes, then broil about 4 inches from heat until golden. To serve: arrange polenta on plates or serving dish, spoon sausage mixture over polenta and sprinkle with goat cheese and nuts.

Serving size:

8 servings