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This hearty entrée features a mushroom and sausage ragù (Italian meat-and-tomato pasta sauce) served over creamy polenta. 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.

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Ingredients - Polenta with sausage and porcini mushrooms:

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

Top with sausage mixture, cheese, pecans and sprinkle with remaining sage, if desired. Fontina Polenta with Sauteed Porcini Mushrooms. It's the season for Porcini Mushrooms in Italy! If you like polenta, if you like cheese, and/or if you like mushrooms. . . then you'll enjoy this humble recipe!

Polenta with sausage and porcini mushrooms instructions:

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 😀

Disclosure: This post contains affiliate links, which means we. With tines of a fork, poke the sausages (this releases extra fat while the sausage cook). 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. Heat the oil in a large nonstick skillet over medium-high heat.

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