Last updated 6/12/2012 12:59:00 AM. Recipe ID 21865. Report a problem with this recipe.
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
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.
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