Italian Polenta Grits

  1 quart Whole Milk
  2 tablespoons Butter
  2 teaspoons Salt
  1 quart Chicken Broth
  2 cups Adluh Stone-ground Yellow Grits
  1 tablespoon Olive Oil
  1 quart Meat Sauce w/ Mushrooms
  2 cups Asiago Cheese grated
  6 Basil Leaves fresh
  4 oz Portobello Mushrooms cooked
  to taste Salt and Pepper
  1 quart Alfredo Sauce
  4 oz Unsalted Butter melted
  2 cloves Garlic peeled
  4 oz Sweet Italian Sausage cooked
  1/2 cup Heavy Cream

For the grits, in a gallon size heavy bottom pot, add milk and chicken broth, 2 teaspoons salt, oil, and 2 tablespoons butter. On medium high heat, bring to a boil. Slowly add grits using a strong wooden spoon. Mix well to avoid lumps. Reduce to medium heat and cook for 30 minutes, stirring frequently. When fully cooked, add 2 tablespoons cheese, mix well and set the pot in a water bath. Bain Marie. Level mixture to even. Add hot heavy cream. For the topping, chop together basil and garlic. Mix finely and set aside. Heat both sauces separately. Keep them hot in a water bath. Add mushrooms and the basil/garlic mixture to the meat sauce. Add sausage to alfredo sauce. Mix both sauces, taste and add salt and pepper as needed. To assemble, use a regular size ice cream scoop and dip it in melted butter. Place 3 scoops of the hot polenta in the center of an oval or round plate. Spoon 2-3 tablespoons of sauce onto each scoop. Top with cheese. Serve immediately. Makes 6-8 servings.