Polenta with Sausage, Spinach and Onions

1. Yes, you can use grits instead of polenta but polenta makes a softer, smoother dish.
2. Yes, you can omit the sausage (I do).
3. Fontina might be the world's greatest metling cheese. If you can't find it you can subsitute but that would kinda be a shame.

1 medium onion, diced
2 cups of spinach, thick stems removed
1/2 lb of sausage, sliced
salt and pepper to taste
3 cups of milk
3/4 cups of cornmeal
1/2 teaspoon salt
dash of pepper
1 tablespoon butter
1/2 lb of fontina cheese, grated

Preheat oven to 375. In a heavy skillet, heat oil over medium heat and sausages and onions.
Saute and cook until onions are cooked and sausages have browned, about 10 minutes.
Add spinach and cook until wilted, about 1 more minute. Drain off extra liquid and set aside.

In a heavy pot, heat milk until it is almost boiling.
Pour in cornmeal all at once, reduce heat to medium, and using a whisk, stir quickly until it is uniform in consistency and creamy.
Continue cooking for another 3 minutes, and add salt and pepper, and tablespoon of butter.
Pour polenta mixture into an 8X8 baking dish. Top polenta with sausage mixture and layer fontina carefully on top.
Bake in oven for 20 minutes, or until cheese is melted and starting to brown.