Trieste cheese polenta stuffed with savory Italian sausage and fresh tomato

Ingredients:

• 3 1/2 cups chicken stock, plus 1 cup water
• 1 (9.2-ounce)  Instant Polenta
• 1/2 stick butter
• 8 ounces grated Havarti
• 1 pound loose Italian sausage
• 2 cups Pomodoro Fresco Marinara
• 1/4 pound shredded provolone
• 2 tablespoons fresh basil

Directions:

Preheat oven to 350˚F.

Bring stock and water to a boil. Stir in polenta, stirring constantly to avoid clumping. Add butter and grated Havarti. Stir until combined. Immediately remove from heat and evenly distribute polenta into a 12-cup non-stick muffin pan. Allow to cool.

Once polenta cools, spoon out a hollow in the top of each muffin for stuffing. (you can use the cored out polenta for leftovers)

Meanwhile, in a large saucepan over medium-high heat, brown Italian sausage, breaking up while cooking. Once cooked through, stir in Pomodoro Fresco Sauce and cook until hot, about 7 minutes.

Fill each polenta muffin with meat sauce, then top with provolone. Bake until cheese becomes hot and bubbly, about 15 minutes.

Serve with freshly chopped basil.

Recipe source