When it’s cold, Polenta with Mushrooms and Sausage is perfect. We usually use taragna polenta flour because we like it rustic. If you have a preferred polenta flour, use that; otherwise, I highly recommend taragna.
As for the mushrooms, fresh cultivated ones or those previously soaked dried ones or even frozen mixed ones are fine, so let your imagination go wild.
A hearty dish, Polenta with Mushrooms and Sausage, is complete and always liked by all. I highly recommend trying it. If you have leftover polenta, spread it on a baking tray, cut it cold into diamond shapes, top it with beans, with radicchio or even with sautéed spinach, and bake it for a quick appetizer the next day.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Polenta with Mushrooms and Sausage
- 1.5 cups taragna polenta flour
- 4 cups water
- 2 pinches salt
- 10.5 oz mushrooms (choice of champignon, honey fungus, chanterelles, or a mixed blend, even frozen)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 2 sausages
- to taste parsley
Steps
Place a pot with high sides on the heat with slightly salted water and bring it to a boil.
Gradually incorporate polenta flour while stirring with a whisk. Once it boils again, reduce the heat.
Cook the polenta for the time indicated on the package, stirring occasionally, ensuring it doesn’t stick to the bottom.
Meanwhile, if using fresh mushrooms, clean them of roots and impurities with a damp cloth.
Slice or chop them and crush the whole garlic clove.
In a large pan, heat the extra virgin olive oil with the garlic clove, add the mushrooms and sauté, stirring.
Remove the casing from the sausages and coarsely crumble them.
Add them to the pan with the mushrooms and cook until the mushrooms have released all their moisture.
If you prefer, you can add tomato sauce and cook it with the mushrooms and sausage for 15 minutes.
Season with salt only at the end.
Once the polenta is cooked, serve it on individual plates, garnish with the mushroom and sausage sauce, sprinkle with chopped fresh parsley, and serve immediately.
How to store polenta with mushrooms and sausage
Once cooked, polenta can be stored in a dish wrapped in cling film, placed in the refrigerator, and kept for 2 or 3 days.
Cooked mushrooms and sausages can be stored in an airtight container in the refrigerator for 2 days.
Other recipes
If you want to see other types of recipes you can return to HOME
Variations for polenta with mushrooms and sausage
If you prefer, you can make a red sauce by adding tomato sauce to the mushrooms in the pan.
If you have frozen mushrooms, you can use them directly from frozen, thawing them in a pan with olive oil and garlic before adding the sausages.
If you have dried mushrooms, soak them for 30 minutes before adding them to the pan and cook them covered with water until they are rehydrated and soft.
FAQ (Questions and Answers)
How to reheat leftover cooked polenta?
If you have leftover polenta stored in the refrigerator, you can reheat it by simply placing it in a pan with a few pats of butter and a couple of tablespoons of water. Heat over low heat, stirring with a wooden spoon to your liking.
How to use leftover polenta?
While still warm, spread the polenta in a baking dish, making a layer slightly over 1 cm thick. Level the surface and allow to cool, then cut into cubes or rectangles and fry in plenty of oil.
