The polenta tart with mushrooms and sausage is a unique and rustic dish, perfect for colder days. This recipe allows you to bring a combination of enveloping and genuine flavors to the table, where polenta marries the savory taste of sausage and mushrooms. Discover how to prepare it!
If you love rustic flavors, check out these recipes:
- Difficulty: Very Easy
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 13.4 oz instant polenta
- 6.3 cups water
- 2 tsps salt
- 21.2 oz frozen mushrooms
- 1 clove garlic
- as needed extra virgin olive oil
- 10.6 oz sausage
- as needed salt
Tools
- Baking Dish
Steps
Start by bringing the water to a boil in a large pot. Add a pinch of salt and slowly pour the instant polenta flour, stirring continuously to prevent lumps. Keep stirring until you get a thick and creamy polenta.
Once ready, pour it into a tart mold greased with a little oil and level it with the back of a spoon. Bake the base in a preheated oven at 350°F for about 25-30 minutes, or until it is well compacted and slightly golden.
In a non-stick pan, sauté a clove of garlic in a little extra virgin olive oil. Add the frozen mushrooms and cook them until all the released water has completely evaporated. Adjust the salt to taste and, for an aromatic touch, you can add a sprinkle of fresh parsley.
Meanwhile, in another pan, add a drizzle of oil and the sausage after removing the casing.
Continue cooking until the sausage is well browned.
Evenly distribute the mushroom and sausage filling on the slightly cooled polenta base, and your polenta tart with mushrooms and sausage is ready to be served!
Storage and Tips
To best store your polenta tart with mushrooms and sausage, let it cool completely at room temperature. Once cold, you can place it in an airtight container and store it in the refrigerator for about 2-3 days. When you want to enjoy it again, I recommend reheating it in the oven at 320°F for 10-15 minutes.
Tips:
For an even tastier version, you can add a handful of grated cheese or diced smoked provola to the filling: they will melt slightly, making the filling even creamier and richer.
