Saucy Chicken and Sausage over Creamy Parmesan Polenta

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each small onion (chopped)
  Ingredient note

  Source: 1 small onion (chopped)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 6 ounce chicken breast (boneless and skinless, cut into small bite size pieces about 1 breast)
  Ingredient note

  Source: 6 ounce chicken breast (boneless and skinless, cut into small bite size pieces about 1 breast)
• 2 links Italian sausage (cut into 1 inch pieces)
  Ingredient note

  Source: 2 links Italian sausage (cut into 1 inch pieces)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste
• As Needed + ¼ teaspoon Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste; Source: ¼ teaspoon black pepper
• 1 teaspoon dry oregano
  Ingredient note

  Source: 1 teaspoon dry oregano
• ½ cup chicken broth (low sodium or dry white wine)
  Ingredient note

  Source: ½ cup chicken broth (low sodium or dry white wine)
• 1 cup tomato sauce
  Ingredient note

  Source: 1 cup tomato sauce
• 1 tablespoon hot sauce (I used Frank's)
  Ingredient note

  Source: 1 tablespoon hot sauce (I used Frank's)
• 2 tablespoon + 3 tablespoon butter (unsalted)
  Ingredient note

  Source: 2 tablespoon butter (unsalted); Source: 3 tablespoon butter (unsalted)
• 2 tablespoon fresh parsley (chopped for garnish)
  Ingredient note

  Source: 2 tablespoon fresh parsley (chopped for garnish)
• 1 cup cornmeal
  Ingredient note

  Source: 1 cup cornmeal
• 4.5 cups water
  Ingredient note

  Source: 4 to 4 ½ cups water; upper source range endpoint used for shopping.
• 1 cup Parmesan cheese (grated)
  Ingredient note

  Source: 1 cup Parmesan cheese (grated)

1. In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
2. Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
3. Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
4. Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you'll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you've used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn't taste raw. You will need to whisk occasionally but there's no need to hover over the pot while it's cooking.
5. Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
6. Serve by plating polenta, then topping it with the chicken and sausage stew.