Ready In: 1 hr 10 mins
Prep: 10 mins
Cook: 45 mins
Yields: 6 Servings
Bring 3 cups of the broth and the water to a boil in a medium-size saucepan over medium-high heat. Stir in 1/2 teaspoon of the salt and the baking soda. Pour cornmeal into saucepan in a slow, steady stream, while whisking. Bring to a boil over high heat.
Reduce heat to low and cover. Cook for about 25 minutes without stirring or until cornmeal is thickened and tender.
Remove from heat and stir in 1/2 cup of the yogurt and 1/3 cup of the Parmesan cheese; keep warm and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and red pepper to pan and cook 4 minutes or until softened. Crumble sausage into pan and cook, stirring often for 4 minutes or until no longer pink. Add artichokes to pan and cook 2 minutes.
Stir flour in and cook, stirring constantly, for 2 minutes. Whisk in remaining 1 1/2 cups chicken broth, 1/3 cup Parmesan cheese, 1/2 teaspoon salt and black pepper and cook over high heat for 3 minutes or until slightly thickened.
Remove from heat and let cool 10 minutes; stir in remaining 1/2 cup yogurt until well blended. Serve immediately with polenta.