| 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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