• NOTE: For this recipe, you should prepare the chicken sausage and buttery apples together with the polenta.

PUMPKIN POLENTA PREPARATION

• In a medium saucepan, whisk together the spring water, polenta and sea salt. Bring to a boil over medium heat, whisking periodically. Lower the heat and let the polenta simmer, stirring constantly with a spatula. Add the pumpkin purée, and continue stirring for about 5-10 minutes, until the polenta begins to pull away from the sides of the saucepan. Stir in the parmesan cheese, Pumpkin Pie Spice, and butter. Taste and season to taste.
  25 oz Spring Water, 5.75 oz polenta, 1 tsp sea salt, 4.27 oz pumpkin purée, 4 oz parmesan cheese, 1/4 tsp pumpkin pie spice, 1.06 oz butter
  

CHICKEN & APPLE SAUSAGE PREPARATION

• In a large frying pan, cook the chicken & apple sausage according to the packing. NOTE: I like to cook mine in simmering water for about 8 minutes, then brown a little on both sides. The sausage is ready once it reaches 165F/74C.
  12 oz chicken & apple sausage
  

BUTTERY APPLE PREPARATION

• In a medium frying pan, melt the butter on medium low and add the diced apple. Cook for about 5 minutes until tender.
  2 apples, 0.53 oz butter
  
• Once your Pumpkin Polenta is ready, serve immediately while hot and creamy. Top with the chicken sausage and buttery apples. Enjoy! Autumn Leaves & Pumpkins Please!