Polenta mushrooms and sausage

Ingredients

• 500g cornmeal for polenta
• 2 liters of water
• 1 tablespoon of salt
• 200g fresh porcini mushrooms
• 200g pork sausage
• 1 onion
• 2 cloves of garlic
• 1/4 cup of white wine
• 1/4 cup of chicken broth
• 2 tablespoons of olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste.

Procedure

Hello! A good choice for a winter main course with only Italian ingredients might be polenta with mushrooms and sausage. Here is the recipe:

Ingredients:

• 500g cornmeal for polenta
• 2 liters of water
• 1 tablespoon of salt
• 200g fresh porcini mushrooms
• 200g pork sausage
• 1 onion
• 2 cloves of garlic
• 1/4 cup of white wine
• 1/4 cup of chicken broth
• 2 tablespoons of olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste.

Preparation:

1. In a large pot, bring the water and salt to a boil. Slowly, add the cornmeal for polenta, stirring continuously with a whisk to prevent lumps from forming.
2. Lower the heat and continue stirring until the polenta thickens, about 45 minutes.
3. In a frying pan, heat olive oil and add chopped onion and garlic. Cook until the onion is soft and transparent.
4. Add the mushrooms and sausage to the pan, continuing to cook for a couple of minutes.
5. Deglaze with white wine and add chicken broth. Continue cooking for another 5-10 minutes, until the mushrooms are soft and the sausage is cooked.
6. Serve the hot polenta in soup plates, and top with the mushroom and sausage topping. Sprinkle with fresh chopped parsley and add salt and pepper to taste.

This recipe is perfect for a cold winter evening, and the use of Italian ingredients such as polenta cornmeal, porcini mushrooms, pork sausage, and olive oil makes this dish deliciously authentic. Enjoy your meal!

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