Italian Polenta Porridge & Chicken Sausage

1c corn meal
3c water
1 1/2c crushed tomatoes
2 chicken sausage links, cut up in bite sized pieces (Mine were precooked.)
Pepper (black and white) & salt (I used garlic salt) to taste
Mozzarella cheese

1. Bring the 3c water to a boil.
2. Slowly pour in corn meal while whisking constantly.
3. Add salt and pepper.
4. Cook for 10min.
5. Add crushed tomatoes.
6. Let cook until cornmeal is soft I probably left mine for 15min.
7. Add chicken sausage.
8. Cook another 5min to let sausage heat thru.
9. Check seasonings.

*****Put into a bowl and top with shredded mozzarella cheese.

It was really pretty good!! I added some cream cheese later to make it a little more rich. If you don't want this as "soupy" just add another 1/2-3/4c polenta. This recipe will make about 4c polenta. If you want more for this dish I suggest cooking up a chicken breast and serving with it, that'd be pretty good.

:)

*****EDIT: Just now realized that if you do not want this like porridge, you can cool it for 45min or so and then reheat in the oven or in microwave and it will be a bit more thick! :)