Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Hunger Killer
Save Recipe Print
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Bring the water to a boil in a 6-quart saucepan. Pour the polenta in a thin stream into the boiling water and, whisking constantly, cook until it is as thick as porridge. Continue cooking, stirring with a wooden spoon until it is too thick to stir. Pour the polenta out onto a wooden cutting board.

In a 12 to 14-inch saute pan, heat the oil until it is smoking and add the onion. Cook until just softened, or 2 to 3 minutes, and add the sausage pieces. Cook until browned on all sides and drain the fat from the pan. Add the portobellos, rosemary and red wine and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked. Slice pieces of polenta off the board with a knife and place in each of four warmed pasta bowls. Remove the sausage mixture from the heat, season, to taste, and pour over polenta. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Sage, Sausage and Apple Dressing

Recipe courtesy of Food Network Kitchen

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Cassoulet With Sausage

Recipe courtesy of Food Network Kitchen

Roasted Chestnut Sausage Dressing

Recipe courtesy of Tyler Florence

Sausage, Dried Cranberry and Apple Stuffing

Recipe courtesy of The Hearty Boys

Sausage and Clams With Polenta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword