Polenta with fresh sausage sauce and porcini mushrooms
When the days are cold and gloomy, there is nothing better to restore yourself with a nice plate of polenta with mushrooms and sausage! Rustic, tasty, polenta with mushrooms and sausage is a great classic of Italian cuisine to bring to the table during the winter season: if you are lucky enough to spend a few days in the snow, polenta will certainly be part of your menu, to be enjoyed as soon as you return after a morning spent skiing. Alternatively, polenta with mushrooms and sausage is a dish that you can also serve for Sunday lunch, as it immediately recalls an atmosphere of conviviality.
Preparing polenta with mushrooms and sausage is very simple: the sauce is a sort of ragù, to which the mushrooms previously sautéed are added. For the polenta, if you have time, I recommend preparing it with the classic corn flour that must be cooked for about 50 minutes, stirring constantly. If, on the other hand, you don't have time, you can use instant polenta which will only take you a few minutes. I prepared polenta with mushrooms and sausage using mushrooms, but if you find good porcini mushrooms the dish will be even tastier!
Ingredients
For the polenta500 g corn flour 2 l water1 tablespoon coarse salt1 tsp extra virgin olive oil
For the sausage and mushroom sauce400 g mushrooms (porcini or mixed mushrooms)400 g sausage180 g tomato puree1 celery stalk1 carrot1/2 onion1 clove garlic1/2 cup white wine
Steps
To prepare polenta with mushrooms and sausage, start by cleaning the mushrooms. If you use mushrooms, just remove the skin that covers the cap, rinse them quickly under water and cut them into slices. Brown the peeled garlic in oil. Add the mushrooms and sauté them over high heat for about 5 minutes, stirring often. When they are soft salt them lightly, remove the garlic and drain them with a slotted spoon. In the same cooking juices, add chopped celery, carrot and onion. Brown them over low heat, then add the sausages without the casing and crumble them. Shell them well with the tip of a spoon. Let it cook over low heat for 6-7 minutes. When it has browned, raise the heat and deglaze with white wine. Let it evaporate for a couple of minutes, then lower the heat and add the tomato puree. Lightly salt and dilute the sauce with half a glass of water. Cover with a lid and cook over low heat for about 30 minutes, stirring occasionally. In the end you have to get a rather tight sauce. Put the mushrooms back in the pot, stir well and leave to flavor for another 2-3 minutes, then turn off the heat. When the mushroom and sausage sauce is ready, take care of the polenta. When you prepare polenta with corn flour, put 2 liters of water on the stove in a copper cauldron or in a thick-bottomed steel pot. When it comes to a boil, add salt and pour in the corn flour. Stir immediately to prevent lumps from forming. Add the oil and cook the polenta for 50 minutes – 1 hour, stirring constantly. The polenta is ready when it detaches well from the walls of the pot. In the meantime, turn the heat back on under the pot with the sauce. Distribute the polenta on four dinner plates and garnish it with the mushroom and sausage sauce. Serve the polenta with mushrooms and sausage immediately, as a first course or as a single dish.
PreservationIf you have any leftovers, you can store the polenta with mushrooms and sausage in the refrigerator for a couple of days. It is excellent cut into slices and sautéed au gratin in the oven with a little Parmesan cheese.
When the days are cold and gloomy, there is nothing better to restore yourself with a nice plate of polenta with mushrooms and sausage! Rustic, tasty, polenta with mushrooms and sausage is a great classic of Italian cuisine to bring to the table during the winter season: if you are lucky enough to spend a few days in the snow, polenta will certainly be part of your menu, to be enjoyed as soon as you return after a morning spent skiing. Alternatively, polenta with mushrooms and sausage is a dish that you can also serve for Sunday lunch, as it immediately recalls an atmosphere of conviviality.
Preparing polenta with mushrooms and sausage is very simple: the sauce is a sort of ragù, to which the mushrooms previously sautéed are added. For the polenta, if you have time, I recommend preparing it with the classic corn flour that must be cooked for about 50 minutes, stirring constantly. If, on the other hand, you don't have time, you can use instant polenta which will only take you a few minutes. I prepared polenta with mushrooms and sausage using mushrooms, but if you find good porcini mushrooms the dish will be even tastier!
Ingredients
For the polenta
500 g corn flour
2 l water
1 tablespoon coarse salt
1 tsp extra virgin olive oil
For the sausage and mushroom sauce
400 g mushrooms (porcini or mixed mushrooms)
400 g sausage
180 g tomato puree
1 celery stalk
1 carrot
1/2 onion
1 clove garlic
1/2 cup white wine
Steps
To prepare polenta with mushrooms and sausage, start by cleaning the mushrooms. If you use mushrooms, just remove the skin that covers the cap, rinse them quickly under water and cut them into slices. Brown the peeled garlic in oil. Add the mushrooms and sauté them over high heat for about 5 minutes, stirring often. When they are soft salt them lightly, remove the garlic and drain them with a slotted spoon. In the same cooking juices, add chopped celery, carrot and onion. Brown them over low heat, then add the sausages without the casing and crumble them. Shell them well with the tip of a spoon. Let it cook over low heat for 6-7 minutes. When it has browned, raise the heat and deglaze with white wine. Let it evaporate for a couple of minutes, then lower the heat and add the tomato puree. Lightly salt and dilute the sauce with half a glass of water. Cover with a lid and cook over low heat for about 30 minutes, stirring occasionally. In the end you have to get a rather tight sauce. Put the mushrooms back in the pot, stir well and leave to flavor for another 2-3 minutes, then turn off the heat. When the mushroom and sausage sauce is ready, take care of the polenta. When you prepare polenta with corn flour, put 2 liters of water on the stove in a copper cauldron or in a thick-bottomed steel pot. When it comes to a boil, add salt and pour in the corn flour. Stir immediately to prevent lumps from forming. Add the oil and cook the polenta for 50 minutes – 1 hour, stirring constantly. The polenta is ready when it detaches well from the walls of the pot. In the meantime, turn the heat back on under the pot with the sauce. Distribute the polenta on four dinner plates and garnish it with the mushroom and sausage sauce. Serve the polenta with mushrooms and sausage immediately, as a first course or as a single dish.
Preservation
If you have any leftovers, you can store the polenta with mushrooms and sausage in the refrigerator for a couple of days. It is excellent cut into slices and sautéed au gratin in the oven with a little Parmesan cheese.
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