ROASTED PEPPER & ASIAGO CHICKEN SAUSAGE RAGU OVER PUMPKIN POLENTA
Steps:
- 1. For the polenta: bring the broth and butter to a boil in a medium sauce pan, and stir in the pumpkin. Whisk in the cornmeal until it thickens (5-7 minutes). Remove from heat and add the salt, pepper and cheese. 2. Saute onion 4 minutes in a large skillet coated with the olive oil. Then add Al Fresco sausage and cook 2 additional minutes; add the tomatoes and black beans and cook for 2 minutes longer. 3. Spoon ragu over the polenta and serve.
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