Ingredients

4 cups yellow cornmeal
5 cups whole milk
5 cups chicken broth
8 ounces unsalted butter (divided)
1-2 cups grated Parmesan cheese (divided)

Polenta Topping

6¼ pounds chicken sausage w/truffle links (or favorite sausage)
1 cup dried porcini mushrooms, rehydrated in 1 cup water or broth
1 bag spinach, stemmed and rinsed
½ cup dry sherry
4 Tbsp. extra virgin olive oil
1-2 Tbsp. garlic, minced
2 Tbsp. fresh flat-leaf parsley, chopped
Salt to taste
Fresh-cracked pepper to taste

Method

Put the broth, milk, and half the butter into a wide, deep, heavy-duty saucepot and bring to a full boil. Reduce heat to a low simmer and gradually stir in cornmeal with a heavy-duty wooden spoon or heavy-duty whisk. Stir until thick, and you've created smooth mush. Strain all the porcini mushroom liquid from the rehydrated mushrooms into the polenta mixture. Let simmer on very low heat for 10 minutes and stir frequently. Stir in the remaining butter and half the grated cheese.

In a separate pan, brown the whole sausage in olive oil and add onions. Stir for 5-7 minutes, and then add sliced mushrooms, garlic, and sherry. Sauté for 1-2 minutes. Add spinach and stir into mixture. Lightly season mixture with salt and pepper. Just before serving, remove sausages and slice them on a bias, as thick as desired, and then add back to the sauté topping. Spoon the polenta into each bowl. Divide and arrange the topping onto each portion. Add additional grated cheese over tops and season with fresh-cracked pepper and chopped parsley.