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CATEGORY CUISINE TAG YIELD
Dairy Italian New, Text, Import 1 Servings

INGREDIENTS

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, in 1" pieces
1 lg Portobello mushroom, foot removed, cap thinly sliced
1 tb Rosemary leaves, finely chopped
1 c Red wine
3 tb Sour cream
Salt and pepper to taste

INSTRUCTIONS

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.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #582 by Sue
<suechef@sover.net> on Apr 20, 1997

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