Polenta with Sausage and Mushroom Sauce.
Simple, steaming, very tasty.
Polenta with Sausage and Mushroom Sauce is an incredibly delicious dish, plus it’s easy to prepare, nutritious, and super tasty, a perfect one-dish meal to comfort us on cold winter days.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sausage and Mushroom Sauce:
- 2 1/2 cups tomato purée
- 17 1/2 oz whole peeled tomatoes
- 17 1/2 oz sausage
- 7 oz frozen mixed mushrooms
- 2 carrots
- 1 onion
- 1 stalk celery
- to taste extra virgin olive oil
- to taste salt
- to taste chili pepper
- 1 1/2 tbsp red wine
- to taste pepper
- 4 1/4 cups water (plus 2/3 cup to dissolve instant polenta)
- 8 3/4 oz instant polenta
- 2 tbsp extra virgin olive oil
- to taste pepper (optional)
- to taste grated Parmesan cheese (optional)
- to taste parsley
Tools
- 1 Casserole
- 1 Hand Whisk
- 1 Casserole
- 1 Wooden Spoon
Steps
Let’s prepare the sausage and mushroom sauce, you can also make it in advance and reheat it at the last moment.
Peel the onion and chop it very finely, rinse the carrots, slightly peel them and chop them finely as you did for the onion, do the same with the celery, chop it.
Remove the casing from the sausage and crumble it.
Cut the peeled tomatoes into chunks.
Put a bit of oil in a pot (also terracotta), add the chopped onion, celery, and carrot and some chili pepper if you like, let it flavor a bit on very low heat, as soon as the onion is softened, add the crumbled sausage and let it brown, add a bit of red wine and let it evaporate over high heat, as soon as the wine has evaporated, add the tomato purée and the chopped peeled tomatoes, add 30 ml of water, cover with a lid and bring to a boil, at this point lower the heat to the minimum and start cooking for about half an hour.
At this point, add the frozen mushrooms and continue cooking always on very low heat for about 1 hour, stirring occasionally at the beginning and more often towards the end of cooking, season with salt and add a grind of pepper, the sauce should be thickened.
As soon as the sauce is ready we can prepare the polenta.
Put a large enough pot on the heat with all the water indicated in the ingredients, two tablespoons of oil, a grind of pepper (if you like), and enough coarse salt.
Put the polenta flour in a bowl, measure another 150 ml of water and add it gradually to the polenta flour, stirring constantly with a whisk, you should obtain a smooth and lump-free mixture (this step will prevent lumps in the polenta).
As soon as the pot with the water on the heat starts to form lots of bubbles on the bottom (it should be near boiling), pour the prepared polenta flour and stir continuously and in the same direction with a wooden spoon or ideally a large whisk, cook it for the time indicated on the polenta flour package.
As soon as the polenta is ready, divide it among the various plates, top the polenta with a drizzle of oil and the sausage and mushroom sauce, sprinkle with a bit of chopped parsley and some grated Parmesan cheese if you like, serve immediately while steaming hot.
Polenta with Sausage and Mushroom Sauce is ready to be enjoyed… Bon appétit!
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