1 lg. can whole tomatoes
3 cans tomato sauce
1 can tomato paste
1 can sliced mushrooms
2 garlic cloves, chopped
1 pkg. boneless chicken breasts
1 pkg. Italian sausage
1 c. water
1 tbsp. Italian seasoning
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 yellow onion, chopped

Blend canned tomatoes in blender. In large pot add all ingredients. Cook on top of stove, real low, for 2 hours. You might want to add more salt and pepper, taste off and on while cooking. Brown sausage, sliced fairly thin. Add to cooking sauce. Cut up chicken breasts into bite-size pieces and brown. Add to sauce.

POLENTA:

16 c. water
4 tsp. salt
1 cube butter
4 c. polenta
1 pkg. Monterey Jack cheese or Teleme cheese
1 cube melted butter
2 garlic cloves, chopped
Parmesan cheese

You can get the Teleme cheese at Pimontes on Olive Avenue in Fresno. It makes the polenta taste much better than when using Monterey Jack. Pimontes also carries the polenta.

Fill large pot with water, salt and butter; bring to a rolling boil. Gradually add polenta, stirring constantly with wire whip. This will thicken as it cooks. It will start popping; turn fire on low. Keep cooking while stirring for 1/2 hour. If it gets real thick, add a little bit more hot water. Put in oven with lid for 2-3 hours at 325 degrees.

Twenty minutes before you are ready to eat, take polenta out of oven and layer in a large oven proof bowl. Start with polenta then alternate with 1 package grated cheese and melted cube butter with garlic cloves and Parmesan cheese. End with cheese on top. Put back in oven for 15 minutes. Serve with Italian sauce on top. Everyone at Helm's agrees this is fantastic!