Finely chop the Yellow Onion (1/2) into 1/4 inch diced pieces and finely chop the Garlic (2 clove). Set aside.
Remove the stems from the Fresh Rosemary (0.25 ounce) and Fresh Sage (0.25 ounce) leaves and discard. Roughly chop the leaves; set aside.
Remove the stems from the Fresh Parsley (0.25 ounce) and Fresh Basil (0.25 ounce) leaves and discard. Roughly chop the leaves; set aside.
Using a spoon remove the gills from the Portobello Mushroom (4 ounce) and discard. Slice the caps into 1/2 inch dice; set aside.
In a medium bowl, add Water (1 1/2 cup) and Chicken Base (1 package). Mix to combine.
Heat Olive Oil (1 tablespoon) in a medium saucepan over medium-high heat. When hot, add the onions and cook for 3 to 4 minutes; until translucent.
Add the garlic, Crushed Red Pepper Flakes (1/4 teaspoon), the rosemary, and sage; cook for 2 minutes.
Add chicken broth, Whipping Cream (1/4 cup), and bring to a boil.
While whisking constantly, add Polenta (4 ounce) in a slow, steady stream.
Reduce heat to medium, cook until thickened, stir occasionally with a wooden spoon for about 15 minutes.
Remove pan from heat and stir in Grana Padano Cheese (1/4 cup), salt and pepper, and stir again.
Heat a medium sauté pan over medium high heat. When hot, add Olive Oil (to taste).
Remove the casings from the links of the Turkey Sausages (2) and discard casings. Crumble the sausage into the hot pan. Sauté until browned for about 5 minutes.
Add the mushrooms and cook for another
5 minutes along with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Add the Canned Crushed Tomatoes (15 ounce), basil, and parsley to the pan and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside for plating.
Spoon the polenta into the center of two plates. Top with turkey sausage mixture. Serve and enjoy!