Polenta with mushrooms and sausages
Polenta with mushrooms and sausages

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, polenta with mushrooms and sausages. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Polenta with mushrooms and sausages is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Polenta with mushrooms and sausages is something that I’ve loved my entire life. They are fine and they look fantastic.

Easy Polenta with Sausage and Mushrooms. Turn off the heat and gently stir the butter into the polenta until melted. To serve, spoon some polenta onto a plate, top with the mushroom-sausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. Working quickly, spread half of the polenta over sausage mixture in dish.

To get started with this particular recipe, we must prepare a few ingredients. You can cook polenta with mushrooms and sausages using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Polenta with mushrooms and sausages:
  1. Get 20 ge dried porcini mushrooms
  2. Take 180 gr instant polenta
  3. Take 720 ml water
  4. Get 250 gr passata
  5. Get 1 onion
  6. Get Basil
  7. Prepare Herbs (ex origano)
  8. Make ready 2 sausages

Lightly greasy an ovenproof casserole and pour in half the polenta. Sprinkle with basil, parsley and pecorino. Remove the mushrooms, and pat dry, then chop roughly. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet.

Steps to make Polenta with mushrooms and sausages:
  1. Please note that for this recipe is necessary to use instant polenta (ex. Valsugana). Other types may require up to 1 hr of cooking and stirring
  2. Follow the instructions on the mushrooms label. Usually cover them with boiling water and let them soak for 30 min
  3. Dice the onion. Heat some olive oil and add the onion. Let it cook until it softens
  4. Strain the mushrooms and keep the water. Add the mushrooms to the onions. After a few minutes, add some white wine. Keep cooking until the smell of wine is gone.
  5. Add the tomato sauce and let it cook al lowest heat for 30 minutes. Add the mushroom water when the sauce is denser. When the sauce is ready, add the basil and the herbs
  6. Cook the sausages in the preferred way.
  7. Once the sauce is almost done, boil the 720 ml water in a pan. Once is boiling, add the polenta and mix for 8 minutes continuously.
  8. Place the polenta in the dishes, cover with the tomato sauce and place a sausage on top.

Remove the mushrooms, and pat dry, then chop roughly. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle. I following the recipe except I didn't use low-sodium chicken broth. The mushroom/sausage mixture was too watery because the diced tomatoes weren't drained and it seemed like something was missing from the sauce.

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