Andouille And Dijon Polenta

1. 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. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.