3/4 tsp. salt
3/4 c. cornmeal
1 (8 3/4 oz.) can creamed corn
2 tbsp. butter (1/4 stick)
1 lb. sweet Italian sausage links, cut into 3/4 inch thick slices
1 (12 oz.) pkg. med. sized mushrooms, each cut in half
Parsley sprigs for garnish

About 30 minutes before serving:

1. In 3 quart saucepan over high heat, heat salt and 3 1/2 cups water to boiling. Reduce heat to medium; gradually sprinkle in cornmeal, stirring constantly with wire whisk. Cook over low heat, stirring frequently, until mixture is thick and creamy, about 10 minutes. Stir creamed corn and butter into cornmeal mixture; heat through.

2. Meanwhile in 12 inch skillet over medium high heat, heat sausages and 1/4 cup water to boiling. Cover and cook 5 minutes. Remove cover; add mushrooms and continue cooking, stirring frequently, until water evaporates and sausages and mushrooms are well browned, about 10 minutes.

3. To serve, arrange sausage mixture on plate with polenta. Garnish with parsley sprigs. Serve immediately. Makes 4 main dish servings.

Each serving: About 590 calories, 43 g fat, 86 mg cholesterol, 1495 mg sodium.