Heat the olive oil in a large saute pan and cook the sausage over medium heat. Add the mushrooms and continue to saute for another 3 to 4 minutes. Mix with the tomato sauce and reserve. Prepare the polenta as instructed on the package. Immediately after the final stage of cooking, stir in the butter and cheeses, and season with the salt and pepper. Spoon the polenta onto individual plates or a platter, making a well for the sauce. Spoon the sauce into the well and serve immediately. Yield: 4 to 6 servings as a main course or first course Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO
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|Serving Size: 1 Serving (933g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 458 (39%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 28.1g||141 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 130.9mg||40 %|
|Sodium 705.7mg||24 %|
|Potassium 1466.4mg||39 %|
|Total Carbohydrate 144g||42 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 137g|
|Protein 33.1g||47 %|
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Calories per serving: 1160
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