6 fully-cooked Italian chicken sausages, cut into ½-inch-thick slices
1 red onion, slivered
1 yellow bell pepper, thinly sliced
1 small zucchini, halved lengthwise, cut into ½-inch-thick slices
8 ounces sliced cremini mushrooms
2 cloves garlic, minced
1 jar (24 ounces) FarmToFork™ Marinara Sauce
3 cups chicken broth
1 cup heavy cream
1 cup instant polenta
¼ cup thinly sliced chives
¾ cup grated Parmigiano-Reggiano cheese, divided
Heat oil in large skillet on medium-high heat. Add sausage, onions and peppers; cook 4-5 minutes or until vegetables are crisp-tender. Add zucchini, mushrooms and garlic; cook 1-2 minutes or until combined. Add FarmToFork™ Marinara Sauce; cook 3-4 minutes or until heated through.
For Polenta: Heat broth and cream in medium saucepan on medium heat until simmering. Slowly whisk in polenta in a steady stream. Cook 5 minutes or until thickened and tender, whisking constantly. Remove pan from heat; stir in chives and ½ cup cheese.
Pour polenta onto large wooden cutting board or serving platter; top with sauce mixture. Sprinkle with remaining cheese before serving