Polenta with sausage and porcini mushrooms
Polenta with sausage and porcini mushrooms

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, polenta with sausage and porcini mushrooms. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Polenta with sausage and porcini mushrooms is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Polenta with sausage and porcini mushrooms is something which I’ve loved my entire life. They’re fine and they look fantastic.

Home >> Easy Polenta with Sausage and Mushrooms. Easy Polenta with Sausage and Mushrooms. Although a tad tight upon opening, this wine mellows to unveil a touch of licorice, tart cherry, and a dry spice rack concoction that echoes the mushrooms' depth, stands up to the spice of the sausage, and complements the creamy polenta.

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

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

Crabtree of Lexington, Kentucky. "The dish is so popular. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle. Remove the mushrooms, and pat dry, then chop roughly.

Steps 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 😀

Using a slotted spoon, transfer the porcinis to a work surface. In a large skillet, heat the oil, two turns of the pan, over medium-high. Drain the porcini soaking liquid into a small saucepan, and add the porcini themselves to the frying pan with the rest of the mushrooms. Polenta: Put a pan with water and polenta on the heat. If the polenta becomes too thick, add hot water.

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