Polenta Soup     
Source: Sunset
 

Ingredients:
3/4 pound mild Italian sausage
3 1/2 cups (2 cans, each 14 1/2 oz.)
regular-strength chicken broth
2 cups water
cup polenta or yellow cornmeal
3 ounces thin-sliced fontina cheese
Fresh basil leaves (optional)

Directions:
Remove sausage casings and discard. Crumble sausage into a 4- to 5-quart pan over medium heat and stir often until well browned, about 20 minutes. Discard drippings. Add broth, water, and polenta to pan. Bring mixture to a boil and stir often until polenta is creamy to bite, 7 to 10 minutes. Ladle soup into 4 bowls; top equally with cheese, then with basil. Serves 4.