Polenta with sausage and porcini mushrooms
Polenta with sausage and porcini mushrooms

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, polenta with sausage and porcini mushrooms. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Polenta with sausage and porcini mushrooms is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Polenta with sausage and porcini mushrooms is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have polenta with sausage and porcini mushrooms using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Polenta with sausage and porcini mushrooms:
  1. Prepare 200 g polenta
  2. Make ready 150 g sausage, remove skin
  3. Take 150 g porcini mushrooms
  4. Make ready Chopped carrots onions and celery
  5. Make ready Tin chopped tomatoes
  6. Make ready 100 ml stock
  7. Prepare Salt for the polenta
  8. Get Olive oil
  9. Get Glug of red wine
  10. Make ready 1 litre water

Add the sausage and cook, stirring occasionally and breaking up with a spoon, until browned; transfer to a bowl. Polenta with sausage and porcini mushrooms I've posted a few polenta recipes but this is a family favourite. Polenta, which is corn, is naturally gluten free and is eaten here in Italy during the cold winter months. It comes from the north of Italy traditionally and doesn't really have a lot of flavour.

Instructions to make Polenta with sausage and porcini mushrooms:
  1. Fry carrots, onions and celery in a little oil for a few minutes. Add sausage and brown for another few minutes. Then add mushrooms and cook for 5 minutes or so on medium heat. Then add wine and let it evaporate
  2. Add tomatoes and stock. Stir and simmer for about 40-45 mins. Meanwhile bring about a litre of water to the boil. Add some salt.
  3. When water is boiling, add polenta and turn down the heat. Stir VERY consistently for about 30 - 40 mins while the sauce bubbles away. Plate up the polenta
  4. Add your sauce on top and enjoy 😀

Using a slotted spoon, transfer the porcinis to a work surface. Place the oil in a heavy skillet and brown the sausage meat until no longer pink. Add the mushrooms, onion, and garlic, and cook over medium heat until everything is soft and golden brown. Season with thyme, oregano, parsley, salt and pepper and set aside. Remove the mushrooms, and pat dry, then chop roughly.

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