Creamy Corn Polenta w/ Sausage and Mushrooms 3/4 teaspoon of salt 3/4 cup of cornmeal One 8 3/4 ounce of canned creamed corn 2 tablespoons of margarine or butter (1/4 stick) 1 pound of sweet Italian sausage links, cut into 3/4 inch thick slices One 12 ounce package of medium sized mushrooms, each cut in half Parsley sprigs for garnish About 30 minutes before serving:  In 3 quart saucepan over high heat, heat salt and 3 1/2 cups water to boiling. Reduce heat to medium; gradually sprinkle in cornmeal, stirring constantly with wire whisk. Cook over low heat, stirring frequently, until mixture is thick and creamy, about 10 minutes. Stir creamed corn and margarine or butter into cornmeal mixture; heat through. Meanwhile in 12 inch skillet over medium high heat, heat sausages and 1/4 cup water to boiling. Cover and cook 5 minutes. Remove cover; add mushrooms and continue cooking, stirring frequently, until water evaporates and sausages and mushrooms are well browned, about 10 minutes. To serve, arrange sausage mixture on plate with polenta. Garnish with parsley sprigs. Serve immediately. Makes 4 main dish servings.