Recipe of Award-winning Polenta with mushrooms and sausages

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, polenta with mushrooms and sausages. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Polenta with mushrooms and sausages is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Polenta with mushrooms and sausages is something which I have loved my entire life. They’re fine and they look wonderful.

This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta. Mushroom and Sausage Ragu with Polenta. this link is to an external site that may or may not meet accessibility guidelines. Easy Polenta with Sausage and Mushrooms Recipe. I bought these great chicken sausages with feta and spinach.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook polenta with mushrooms and sausages using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Polenta with mushrooms and sausages:

1. Prepare ge dried porcini mushrooms
2. Get instant polenta
3. Take water
4. Take passata
5. Take onion
6. Get Basil
7. Prepare Herbs (ex origano)
8. Prepare sausages

For more follow the hashtag #RachaelRayShow. While polenta is cooking melt butter in large skillet over medium heat. Top with sausage mixture, cheese, pecans and sprinkle with remaining sage, if desired. Top polenta with Rao's Homemade® Italian Sausage & Mushroom Sauce, garnish with a generous pinch of Fontina cheese.

Instructions to make Polenta with mushrooms and sausages:

1. Please note that for this recipe is necessary to use instant polenta (ex. Valsugana). Other types may require up to 1 hr of cooking and stirring
2. Follow the instructions on the mushrooms label. Usually cover them with boiling water and let them soak for 30 min
3. Dice the onion. Heat some olive oil and add the onion. Let it cook until it softens
4. Strain the mushrooms and keep the water. Add the mushrooms to the onions. After a few minutes, add some white wine. Keep cooking until the smell of wine is gone.
5. Add the tomato sauce and let it cook al lowest heat for 30 minutes. Add the mushroom water when the sauce is denser. When the sauce is ready, add the basil and the herbs
6. Cook the sausages in the preferred way.
7. Once the sauce is almost done, boil the 720 ml water in a pan. Once is boiling, add the polenta and mix for 8 minutes continuously.
8. Place the polenta in the dishes, cover with the tomato sauce and place a sausage on top.

Top with sausage mixture, cheese, pecans and sprinkle with remaining sage, if desired. Top polenta with Rao's Homemade® Italian Sausage & Mushroom Sauce, garnish with a generous pinch of Fontina cheese. My family loves polenta though we only seem to enjoy it in the fall and winter when we seem to crave heartier food. Although we've had an extremely For this dish, I decided to layer polenta with some mushrooms and sausage as well as some creamy cheese and bake it until it was bubbly and golden. Make-Ahead Sausage, Mushroom, and Polenta Bake.

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