Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, polenta with sausage and porcini mushrooms. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Quick and delicious, gluten free, vegetarian, polenta and mushrooms with fresh herbs. For the recipe and more go to www.brooklyn-cooking.com. Stir in broth; bring to a boil.
Polenta with sausage and porcini mushrooms is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Polenta with sausage and porcini mushrooms is something which I’ve loved my entire life.
To get started with this 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 can achieve that.
The ingredients needed to make Polenta with sausage and porcini mushrooms:
- Get 200 g polenta
- Prepare 150 g sausage, remove skin
- Prepare 150 g porcini mushrooms
- Prepare Chopped carrots onions and celery
- Prepare Tin chopped tomatoes
- Prepare 100 ml stock
- Prepare Salt for the polenta
- Take Olive oil
- Make ready Glug of red wine
- Get 1 litre water
Add the cheese and butter, season with salt and pepper, stirring gently until incorporated. Serve ragout over polenta with lots of cheese on top! Add the mushrooms and garlic and sauté a few minutes. Add the lemon juice and wine, then season to taste with salt and pepper.
Steps to make Polenta with sausage and porcini mushrooms:
- 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
- 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.
- 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
- Add your sauce on top and enjoy 😀
Spread the finished polenta onto plates, top with the mushrooms, and garnish with the reserved parsley leaves. Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it's Put oil in a large skillet over medium-high heat. September is the month of mushrooms in Italy and our woods are overrun with "mushroom Hunters" hoping to go back home with the precious booty. Though I am a true gourmet. A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.
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