Polenta Sausage Stacks

Source: Campbell's Recipes
Tagged With: 6 servings

Piping hot slices of golden polenta are topped with a flavorful picante sauce loaded with sausage, chorizo, and corn. Sprinkled with cheese, this dish is irresistible!

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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

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1 package (1 pound) refrigerated polenta roll (plain or flavored)
1/2 pound Italian sweet pork sausage, casing removed
1 package (about 7.5 ounces) smoked chorizo sausage, coarsely chopped
1 large onion, chopped (about 1 cup)
1 jar (16 ounces) Pace® Picante Sauce
1 can (11 ounces) whole kernel corn with red and green peppers
1 cup shredded Mexican cheese blend (about 4 ounces)
Pace® Chunky Salsa
sour cream
Sliced ripe olive

Cut the polenta into 12 slices. Place the slices on a greased baking sheet. Bake at 350°F. for 20 minutes or until they're golden brown.
Cook the sausage, chorizo and onion in a 10-inch skillet over medium-high heat until the sausage is well browned and cooked through, stirring often to separate meat. Pour off any fat. Stir the picante sauce and corn in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.
Place 1 polenta slice on a plate. Spoon about 1/3 cup picante sauce mixture on top. Top with another polenta slice and about 1/3 cup picante sauce mixture. Sprinkle with about 2 tablespoons cheese. Repeat to make 6 stacks. Serve with salsa, sour cream and olives, if desired.
Recipe Note: Or you may use 2 packages (about 7.5 ounces each) fresh chorizo sausage and omit the Italian sausage.
Easy Substitution: This recipe is also delicious using corn bread instead of polenta.

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