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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, polenta with sausage and porcini mushrooms. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta. In a large skillet, heat the oil, two turns of the pan, over medium-high. 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 is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Polenta with sausage and porcini mushrooms is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have polenta with sausage and porcini mushrooms using 10 ingredients and 4 steps. Here is how you cook it.

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

To serve, spoon some polenta onto a plate, top with the mushroom-sausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. Drain the porcini soaking liquid into a small saucepan, and add the porcini themselves to the frying pan with the rest of the mushrooms. 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 😀

Crabtree of Lexington, Kentucky. "The dish is so popular. Remove the mushrooms, and pat dry, then chop roughly. Using a slotted spoon, transfer the porcinis to a work surface. In a large skillet, heat the oil, two turns of the pan, over medium-high. Polenta with sausage and porcini mushrooms I've posted a few polenta recipes but this is a family favourite.

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