Andouille and Dijon Polenta
Ingredients
- 1 Cup polenta
- 3 Cup chicken stock
- 3/4 Lb Andouille sauage, ground or casings removed
- 1 White onion, finely chopped
- 1/2 Cup spinach, chopped
- 1/2 Cup heavy whipping cream
- 1/4 Cup white wine
- 1 Tablespoon dijon mustard
- 1 Teaspoon garlic paste
- 1 Teaspoon lemon zest
- Kosher salt and pepper to taste
- 1 Tablespoon of butter, broken into quarters (optional)
- 1 Teaspoon tarragon, chopped
- Kosher salt and pepper to taste
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