Step-by-Step Guide to Make Award-winning Polenta with mushrooms and sausages - Free Download

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We hope you got insight from reading it, now let's go back to polenta with mushrooms and sausages recipe. You can cook polenta with mushrooms and sausages using 8 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Polenta with mushrooms and sausages:

1. Take 20 of ge dried porcini mushrooms.
2. Take 180 gr of instant polenta.
3. Prepare 720 ml of water.
4. Provide 250 gr of passata.
5. Take 1 of onion.
6. Use of Basil.
7. You need of Herbs (ex origano).
8. Prepare 2 of sausages.

Steps 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..

To serve, spoon some polenta onto a plate, top with the mushroom-sausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. Place the oil in a heavy skillet and brown the sausage meat until no longer pink. Add the mushrooms, onion, and garlic, and cook over medium heat until everything is soft and golden brown. Season with thyme, oregano, parsley, salt and pepper and set aside. Stir in the chopped tomatoes, stock, purée and most of the rosemary.

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