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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, polenta with sausage and porcini mushrooms. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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 meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Polenta with sausage and porcini mushrooms is something that I have loved my entire life.

To get started with this particular 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 it.

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

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. 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.

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 😀

Drain the porcini soaking liquid into a small saucepan, and add the porcini themselves to the frying pan with the rest of the mushrooms. Set aside to cool. "Ever since I tried the polenta with mushrooms at Vinci in Chicago, I've made a point of stopping there when I'm in town," says Colby L. Crabtree of Lexington, Kentucky. "The dish is so popular. Remove the mushrooms, and pat dry, then chop roughly. Polenta, which is corn, is naturally gluten free and is eaten here in Italy during the cold winter months.

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