Budin de Polenta with Mushroom and Sausage

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1 pound sweet Italian sausage

1 pound chorizo

1 pound morcilla or Argentine blood sausage

Polenta:

2 cups milk

2 cups chicken stock

1 ancho or pasilla

2 tablespoons butter

1 sprig rosemary

1 sprig basil

Salt and pepper

2 cups instant polenta

1/2 cup shredded Spanish manchego

1/2 cup thinly sliced shallots

4 garlic cloves, sliced thinly

1 cup stemmed and quartered portobello (about 1 to 2 mushrooms)

1 cup chanterelle strips (about 7 to 8 mushrooms) (stemmed and pulled apart with your fingers)

1 cup stemmed and julienned shiitakes (about 7 to 8 mushrooms)

1 cup Merlot

1/2 pint currant tomatoes

1 bunch basil, leaves picked

1 tablespoon butter