Title: Smacafam
 Categories: 
      Yield: 4 Servings
 
      4 c  Water
      1 c  Quick cook polenta
      4 tb Olive oil
      1 md Red onion, thinly sliced
      2 lb Italian sausage (8 pieces),
           Cut into 1-inch pieces
      1 lg Portobello mushroom, foot
           Removed, cap thinly sliced
      1 tb Finely chopped rosemary
           Leaves
      1 c  Red wine
      3 tb Sour cream
           Salt and pepper to taste
 
  Pour water in a 6 quart sauce pan and bring to a boil. Pour polenta
  in a thin stream into boiling water and, whisking constantly, cook
  until as thick as porridge. Continue cooking, stirring with a wooden
  spoon until too thick to stir. Pour polenta out on to a wooden
  cutting board. In a 12 to 14-inch saute pan, heat oil until smoking
  and add onion. Cook until just softened, or 2 to 3 minutes, and add
  sausage pieces. Cook until browned on all sides and drain fat from
  pan. Add portobellos, rosemary and red wine and bring to a boil.
  Simmer 10 minutes covered, or until sausage is cooked. Slice pieces
  of polenta off board with a knife and place in bowls. Remove sausage
  mixture from heat, stir in sour cream, season to taste and pour over
  polenta. Serve immediately.