| 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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