Instructions

Set aside 1/3 cup chicken broth. For polenta, in a 3-quart saucepan heat
remaining chicken broth and water just til boiling. Slowly stir in
cornmeal, 1/4 cup at a time. Bring mixture to boiling; reduce heat to
very low. Cover and cook for 20 minutes, stirring often. Stir in 1/2 cup
of the cheese. Spread on a baking sheet to a 10x8-inch rectangle; cover
and chill for 3 hours or overnight.
To serve, sprinkle chilled polenta with the remaining cheese; bake,
uncovered, in a 350 degree oven for 20 minutes or til hot. Meanwhile,
bias-cut the sausage into 1/4-inch thick slices. In a large nonstick
skillet heat oil; add sausage, onion, garlic, and red pepper. Cook
mixture for 5 minutes or til the onion is tender and sausage is heated
through.
In a small mixing bowl stir together reserved chicken broth and
cornstarch. Stir into mixture in skillet. Cook and stir til boiling;
reduce heat. Add spinach, alittle at a time, stirring constantly til all
is wilted.
To serve, cut baked polenta into rectangles and arrange on plates. Top
with sausage-spinach mixture.