Polenta Alla Romana

• 1 pound Bulk Sausage, (Italian Preferred)
• 2 cups Cooked Chicken, Cut Into Bite-sized Pieces
• 2 cups Pasta Sauce (Alfredo Or Tomato)
• 1- 1/2 cup Chicken Broth (you Won't Use All Of It For The 'hers' Version)
• 1 Tablespoon Butter
• 1 pound Polenta, Pre-cooked
• 1 cup Freshly Grated Parmesan Cheese
• 1 Tablespoon Parsley, Chopped (optional)

1. Hers Version:
2. In a heavy-duty skillet over medium heat, brown the sausage.
3. When it is cooked, add the cooked chicken and alfredo sauce, along with a half-cup of the chicken broth and simmer about 10 minutes or until sauce starts to thicken.
4. While the sausage is cooking, warm butter in a skillet over medium heat.
5. Slice the polenta into slices about 1/2 to 3/4-inch thick.
6. Place in the skillet and cook until heated through.
7. Put slices on a plate and pour sauce over the top.
8. Sprinkle liberally with Parmesan cheese and, if you wish, a nice dash of parsley.
9. His Version:
10. In a heavy-duty skillet, brown the sausage over medium heat.
11. When it is cooked, add the chicken and tomato sauce along with a half-cup of the chicken broth and simmer about 10 minutes until sauce starts to thicken.
12. While the sausage is cooking, break the polenta into small pieces.
13. Put the polenta into a skillet with a cup of the chicken broth and a tablespoon of butter.
14. Simmer on medium heat until liquid is absorbed and polenta breaks down smoothly (about 10-15 minutes).
15. Spoon polenta onto a plate and top with the sauce, then sprinkle with Parmesan Cheese and, if you like, parsley.
16. See how easy that was?
17. Super simple and super good.
18. Enjoy!

sausage, chicken, pasta sauce, chicken broth, butter, polenta, freshly grated parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/polenta-alla-romana/ (may not work)