The polenta with mushrooms and sausage is a rich and hearty dish, perfect for enjoying on cold and gloomy days. This recipe is easy to make: besides preparing the polenta, you’ll need to make a white sauce, without tomato, which consists of cooking mushrooms and sausage in a pan. Polenta with mushrooms and sausage is a genuine dish that will win you over with its unmistakable taste.
For more recipes, check out the collection Recipes with Polenta
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 1 cup cornmeal
- 4.23 cups water
- to taste extra virgin olive oil
- to taste salt
- 8.82 oz porcini mushrooms
- 2 sausages
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Tools
- Whisk
Steps
To make the polenta with mushrooms and sausage, clean the mushrooms, then slice them with a knife, and crumble the sausage.
In a pan, slightly brown the chopped garlic with extra virgin olive oil and chopped parsley.
Then incorporate the sausage and let it brown for a couple of minutes. Finally, add the mushrooms, salt, and cook for about 15 minutes.
Make the polenta: bring the salted water to a boil in a large pot, then pour the cornmeal in a stream and a drizzle of oil, stirring with a whisk, ensuring no lumps form.
Continue cooking the polenta for about 40 minutes, over low heat, stirring constantly, being careful not to let it stick to the bottom, until you obtain a thick and smooth polenta.
Pour the polenta onto a serving dish and add the mushroom and sausage sauce. Serve and enjoy your meal!
If you make my recipe, share it on social media using the hashtag #ricettedilibellula.
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