Andouille And Dijon Polenta

• 1 Cup polenta
• 3 Cup chicken stock
• 3/4 Lb Andouille sauage, ground or casings removed
• 1 White onion, finely chopped
• 1/2 Cup spinach, chopped
• 1/2 Cup heavy whipping cream
• 1/4 Cup white wine
• 1 Tablespoon dijon mustard
• 1 Teaspoon garlic paste
• 1 Teaspoon lemon zest
• Kosher salt and pepper to taste
• 1 Tablespoon of butter, broken into quarters (optional)
• 1 Teaspoon tarragon, chopped
• Kosher salt and pepper to taste

1. In a large saute pan on medium high heat, break up the andouille sausage and cook all the way through - about five minutes.
2. Once the andouille is browned, add the diced onion and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.
3. Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.
4. Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta.
5. Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller saute pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.
6. Stir the dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.

polenta, chicken stock, sauage, white onion, spinach, heavy whipping cream, white wine, dijon mustard, garlic, lemon zest, kosher salt, butter, tarragon, kosher salt

Taken from food52.com/recipes/1991-andouille-and-dijon-polenta (may not work)