Andouille and Dijon Polenta

Ingredients

• 1 Cup polenta
• 3 Cup chicken stock
• 3/4 Lb Andouille sauage, ground or casings removed
• 1 White onion, finely chopped
• 1/2 Cup spinach, chopped
• 1/2 Cup heavy whipping cream
• 1/4 Cup white wine
• 1 Tablespoon dijon mustard
• 1 Teaspoon garlic paste
• 1 Teaspoon lemon zest
• Kosher salt and pepper to taste
• 1 Tablespoon of butter, broken into quarters (optional)
• 1 Teaspoon tarragon, chopped
• Kosher salt and pepper to taste

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