In large pan, heat olive oil with 1 garlic clove. Add italian sausage and turn until evenly brown, remove. Add remaining garlic, cook until fragrant. Add tomatoes, ? cup chicken stock and herbs, stir until bubblng. Add balsamic vinegar and ? cup cheese, and then add sausage back to sauce. Stir and cover; cook on medium-low for 20 minutes, or until sausage is fully cooked.
Place entire tube of polenta in large glass bowl, breaking into pieces. Add ? cup of chicken stock, microwave for 3 minutes at a time. Add remaining cheese, salt and pepper to taste. Continue to add stock and heat 2-3 minutes at a time, stirring until desired consistency. (mine were comparable to thick grits).
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4|
|Calories from Fat: 422 (68%)|
|Amt Per Serving||% DV|
|Total Fat 46.9g||63 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 108.9mg||34 %|
|Sodium 1585.9mg||55 %|
|Potassium 973.3mg||26 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 15.9g|
|Protein 30.5g||44 %|
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Calories per serving: 617
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