What you’ll need:
1 package al fresco Chicken Sausage, sliced on a diagonal.
1 Tablespoon olive oil
1 Onion, peeled and sliced
1 Tablespoon butter
2 Tablespoons all purpose flour
1 1/2 cups low sodium chicken stock
1 Teaspoon mustard
1 Tablespoon cream
2 Tablespoons chopped parsley
1/4 Teaspoon black pepper
Salt to taste
1/2 cup polenta
2 cups water
1/2 cup milk
Salt to taste

Directions:
Add the olive oil and onion to a large skillet and cook on medium heat, stirring often, until the onions soften and begin to caramelize lightly.
Remove the cooked onions and set aside. Add the sausages to the pan. Continue cooking on medium heat for 3 – 4 minutes on each side, just until the sausages begin to brown.
Add the sausages to the plate of onions and add the tablespoon of butter to the hot pan. Stir in the flour until fully coated and then slowly whisk in the chicken stock.
Stir in the mustard and continue cooking, on medium low heat, until the gravy begins to thicken. Stir in the cream, parsley and pepper. Season with salt, to taste.
Return the sausages and onions to the pan and simmer in the gravy, on low heat, while you make the polenta.
Add the polenta, water and milk to a pot and cook on medium heat, stirring often, until the liquid is absorbed and the polenta is soft. Serve the sausages and gravy over the creamy polenta.