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Chicken and Sausage with Grilled Polenta
Italy

12 oz. skinless chicken breast cut into 1" cubes
12 oz. Italian sausage, cut into 1" pieces
3/4 cup chopped mushrooms
1/3 cup chopped onions
1 cup tomato sauce
1 1/2 Tbsp pinot grigio wine
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp Italian parsley, chopped
1/2 tsp olive oil

Saute onion and mushrooms with a touch of olive oil in a medium
pan for 1 minute. Add chicken, sausage, salt and white pepper.
Saute for 2 more minutes. Add wine, tomato sauce and parsley.
Saute 2-3 more minutes. Serve immediately over polenta.


Polenta:

2 1/2 cup water
1/4 tsp salt
1/4 cup unsalted butter
1 Tbsp Parmigiano cheese
2 1/2 cup polenta

Heat water in a saucepan until boiling. Add butter, salt and polenta
and reduce heat to medium low. Cook 10 minutes over medium low
heat, stirring frequently. Add cheese and mix thoroughly.

Note: for grilled polenta - pour mixture into shallow rectangular
dish coated with butter and cool for 1-2 hours in refrigerator
until polenta maintains it's shape. Cut polenta into 3/4" rectangular
pieces and grill until marked well and heated.

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