Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, polenta with sausage and porcini mushrooms. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Ruthie prepares a favourite Autumn dish: Polenta With Porcini Mushrooms. Christophe Decoux suggest a Langhe Nebbiolo red wine to accompany the meal. This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta.
Polenta with sausage and porcini mushrooms is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Polenta with sausage and porcini mushrooms is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have polenta with sausage and porcini mushrooms using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Polenta with sausage and porcini mushrooms:
- Take 200 g polenta
- Make ready 150 g sausage, remove skin
- Prepare 150 g porcini mushrooms
- Prepare Chopped carrots onions and celery
- Get Tin chopped tomatoes
- Get 100 ml stock
- Make ready Salt for the polenta
- Make ready Olive oil
- Take Glug of red wine
- Prepare 1 litre water
Polenta with porcini is a very traditional Italian dish served in autumn and winter. It's very easy but a little time-consuming due to polenta cooking time. Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it's Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and.
Steps to make Polenta with sausage and porcini mushrooms:
- 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
- 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.
- 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
- Add your sauce on top and enjoy 😀
While porcini mushrooms are known for their thick stem and delicous flavor, you might be surprised to learn they're packed with essential nutrients as well. For my polenta I chose a combination of milk and chicken I like to pair my polenta with a choice of meat. In this recipe I used a poultry sausage with spinach and feta. I bought these great chicken sausages. The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove.
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