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Polenta
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| Grandma’s Chicken Polenta Sauce Ingredients: | |
| ½ cup | Italian parsley |
| 3-4 large cloves | garlic |
| 1 sprig | rosemary |
| 1 medium | onion |
| 1 can | large olives |
| 1 can | Italian stewed tomatoes |
| 1 whole cup up chicken | |
| 1 pack | thighs or legs |
| 4 or 5 Italian mild sausage 8 oz. mushrooms – crimini | |
| 1 tsp. | Italian seasoning |
| ½ tsp. | thyme |
| 1 tbsp. | tomato paste |
| 1 can | cream of mushroom soup |
Coarsely chop onion and sauté them in a pot with olive oil. Finely chop parsley and garlic. In bowl, combine parsley, garlic, rosemary, Italian seasoning, and thyme. Cut, wash and dry chicken. Add the chicken to the onions when onions are just beginning to brown. Cook the chicken lightly.
Poke holes in the sausage and cook for a few minutes in a pan of boiling water. About 4 minutes. Cut the sausage into ½” pieces and put to the side.
Add the herbs to the chicken and mix thoroughly. Puree the stewed tomatoes in a blender until the desired consistency. Just a little chunky is preferred. Add to the chicken pot. Season with salt and pepper. Add sauce, sausage, mushrooms, and olives to pot and stir. Cover and cook for about 15 minutes with a slight simmer. Add ½ can of cream of mushroom soup. If there is not enough sauce, add chicken broth. If it is not red enough, add more tomato paste. Cook covered for 30-45 minutes, or until the chicken is cooked. If the sauce is too thin, pour some sauce into a separate pot, reduce it down, and add it back in.
Polenta is a 4 to 1 ratio of water to polenta.
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