Polenta with mushrooms and sausages
Polenta with mushrooms and sausages

Hey everyone, hope you are 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 food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Polenta with mushrooms and sausages is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Polenta with mushrooms and sausages is something which I have loved my whole life. They’re fine and they look fantastic.

Fill Your Cart With Color today! In a large frying pan over the heat, place the sausages and fry till browned evenlyly, breaking up the lumps with a wooden spoon. Add the onion, oil, and mushrooms and sauté until onion is browned. Add garlic and continue frying till fragrant, then add the white wine.

To begin with this particular recipe, we must first prepare a few components. 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. Take 20 ge dried porcini mushrooms
  2. Make ready 180 gr instant polenta
  3. Take 720 ml water
  4. Make ready 250 gr passata
  5. Prepare 1 onion
  6. Make ready Basil
  7. Prepare Herbs (ex origano)
  8. Make ready 2 sausages

To serve, spoon some polenta onto a plate, top with the mushroom-sausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. While chicken broth is boiling, cook sausages. Slice them and set them aside. Melt butter in a another non stick skillet and cook mushrooms.

Instructions 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.

Slice them and set them aside. Melt butter in a another non stick skillet and cook mushrooms. To serve, place a mound of polenta in a bowl, top with mushrooms and sausages. Place the oil in a heavy skillet and brown the sausage meat until no longer pink. Add the mushrooms, onion, and garlic, and cook over medium heat until everything is soft and golden brown.

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