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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, polenta with sausage and porcini mushrooms. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Polenta with sausage and porcini mushrooms is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Polenta with sausage and porcini mushrooms is something that I have loved my entire life. They’re nice and they look wonderful.

For my polenta I chose a combination of milk and chicken I like to pair my polenta with a choice of meat. In this recipe I used a poultry sausage with spinach and feta. I bought these great chicken sausages. Ruthie prepares a favourite Autumn dish: Polenta With Porcini Mushrooms.

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

Stir in broth; bring to a boil. Top with sausage mixture, cheese, pecans and sprinkle with remaining sage, if desired. Heat the oil in a large nonstick skillet over medium-high heat. Add the thyme, porcini mushroom powder, butter, cheese and salt and stir until the ingredients have melted.

Steps 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 šŸ˜€

Heat the oil in a large nonstick skillet over medium-high heat. Add the thyme, porcini mushroom powder, butter, cheese and salt and stir until the ingredients have melted. Turn off the heat and cover the pan with a lid while Dish up cauliflower polenta into bowls and top with some mushrooms. Sprinkle some chives, red pepper flakes and ground pepper on top. The polenta itself when warm (which is how I prefer to eat it) is SUPER creamy!!!

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