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4 cups water<\/span><\/p>\n 1 tsp. salt<\/span><\/p>\n 1 cup cornmeal<\/span><\/p>\n 2 T. oil<\/span><\/p>\n 1\/2 cup chopped onion (optional)<\/span><\/p>\n 1 Italian sausages or Kielbasa, cut in small pieces<\/span><\/p>\n 1\/4 pound sliced mushrooms or 1 small can of mushrooms<\/span><\/p>\n 1-2 cups marinara sauce<\/span><\/p>\n 1\/4 pound Cheddar or Jack cheese, cut in small pieces<\/span><\/p>\n \n Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring every now and then. If you want to do this ahead, pour it into a 9×9 pan and refrigerate till dinner. Otherwise, keep it warm until the sauce is ready. Heat the oil in a saucepan and add the onion, cooking a few minutes till soft. Add the sausage and cook a few more minutes. Add the mushrooms and cook another couple of minutes. Pour in the marinara sauce, stir, cover, and simmer for 30 minutes, adding more water if the sauce gets too thick. When the sauce is almost ready, heat the oven to 350 and put the cornmeal in until warm and the cheese is melted. Cut the polenta into squares and spoon the sausage and sauce over the top. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 4 cups water 1 tsp. salt 1 cup cornmeal 2 T. oil 1\/2 cup chopped onion (optional) 1 Italian sausages or Kielbasa, cut in small pieces 1\/4 pound sliced mushrooms or 1 small can of mushrooms 1-2 cups marinara sauce 1\/4 pound Cheddar or Jack cheese, cut in small pieces Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring…<\/p>\n