Recipe of Favorite Polenta with sausage and porcini mushrooms

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, polenta with sausage and porcini mushrooms. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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. With tines of a fork, poke the sausages (this releases extra fat while the sausage cook). A creamy baked polnta dish layered with sausage and mushrooms.

Polenta with sausage and porcini mushrooms is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Polenta with sausage and porcini mushrooms is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook polenta with sausage and porcini mushrooms using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Polenta with sausage and porcini mushrooms:

1. Prepare 200 g polenta
2. Take 150 g sausage, remove skin
3. Get 150 g porcini mushrooms
4. Take Chopped carrots onions and celery
5. Make ready Tin chopped tomatoes
6. Make ready 100 ml stock
7. Take Salt for the polenta
8. Prepare Olive oil
9. Prepare Glug of red wine
10. Get 1 litre water

Easy Polenta with Sausage and Mushrooms Recipe. For my polenta I chose a combination of milk and chicken broth instead of water. The polenta itself when warm (which is how I prefer to eat it) is SUPER creamy!!! As soon as it cools the consistency turns firm and is still yummy, it just Polenta can be topped with so many variations of meats and or vegetables.

Instructions to make Polenta with sausage and porcini mushrooms:

1. Fry carrots, onions and celery in a little oil for a few minutes. Add sausage and brown for another few minutes. Then add mushrooms and cook for 5 minutes or so on medium heat. Then add wine and let it evaporate
2. Add tomatoes and stock. Stir and simmer for about 40-45 mins. Meanwhile bring about a litre of water to the boil. Add some salt.
3. When water is boiling, add polenta and turn down the heat. Stir VERY consistently for about 30 - 40 mins while the sauce bubbles away. Plate up the polenta
4. Add your sauce on top and enjoy 😀

The polenta itself when warm (which is how I prefer to eat it) is SUPER creamy!!! As soon as it cools the consistency turns firm and is still yummy, it just Polenta can be topped with so many variations of meats and or vegetables. Traditional is sausage and mushrooms so that is the recipe I included. Stir in broth; bring to a boil. Top with sausage mixture, cheese, pecans and sprinkle with remaining sage, if desired.

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