| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Dujour02 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Sweet Italian sausage; cut into 2-inch |
|
|
; pieces |
| 1/2 |
lb |
Cremini mushrooms |
| 1 |
|
Recipe Garden Tomato Sauce; (recipe follows) |
| 1 |
c |
Instant polenta |
| 2 |
tb |
Butter |
| 3 |
tb |
Mascarpone cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
ts |
Salt |
| 1 |
|
Pinches pepper |
INSTRUCTIONS
Heat the olive oil in a large saute pan and cook the sausage over medium
heat. Add the mushrooms and continue to saute for another 3 to 4 minutes.
Mix with the tomato sauce and reserve.
Prepare the polenta as instructed on the package. Immediately after the
final stage of cooking, stir in the butter and cheeses, and season with the
salt and pepper. Spoon the polenta onto individual plates or a platter,
making a well for the sauce. Spoon the sauce into the well and serve
immediately.
Yield: 4 to 6 servings as a main course or first course
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.
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