Polenta with mushrooms and sausage is a tasty main course perfect for cold autumn and winter days. You can also prepare polenta with sausage and mushrooms using instant polenta if you don’t have time or want to use traditional polenta, which requires a long cooking time; just follow the instructions on the package. Polenta with mushrooms and sausage is a winter comfort food; you can prepare the sausage in tomato sauce and the mushrooms the day before so they will be even more flavorful, then you just need to reheat them while you make the polenta so that everything is served nice and hot. If you love polenta like I do, I recommend checking out many other APPETIZERS WITH POLENTA; I’m sure you’ll find other recipes to try as well. Now let’s see how to make polenta with mushrooms and sausage, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz sausage
- 1.8 oz onion
- 14 oz tomato pulp
- to taste salt
- 3.4 fl oz white wine
- 1.1 lbs mixed mushrooms
- 1 clove garlic
- to taste parsley
- to taste salt
- 1.1 lbs cornmeal
- 8.5 cups water
- 1 tbsp salt
- 2 tbsps extra virgin olive oil
How to prepare polenta with mushrooms and sausage
Let’s start preparing Polenta with mushrooms and sausage. First, make the sausage sauce: chop the onion and put it in a pot, add extra virgin olive oil, place it over low heat, and let it sauté for a few minutes.
Remove the casing from the sausages and break them into small pieces with your hands, so they crumble. Lightly brown them. Then deglaze with white wine and let the alcohol evaporate completely.
Once the alcohol has evaporated, add the tomatoes and a bay leaf, and cook for 1 hour. If the sauce reduces too much, add some water, stir occasionally, and adjust the salt and pepper.
Clean the mushrooms, wash them quickly under running water, put oil and the garlic clove in a pot and sauté for a few minutes, then add the mushrooms and cook for 15 minutes, then adjust the salt and add some chopped parsley.
To prepare the polenta, bring the water to a boil, add the salt and cornmeal slowly while stirring with a wooden spoon or better yet, a whisk, add the oil, and continue stirring to avoid lumps. When the polenta starts boiling again, lower the heat and continue cooking for 50 minutes, stirring constantly to avoid it sticking to the bottom.
When the polenta is ready, pour it onto a cutting board or directly onto the plate, to which you will then add the sausage sauce and mushrooms. Serve the Polenta with mushrooms and sausage nice and hot.
How to store polenta with mushrooms and sausage
Store it in the fridge for 2/3 days.
