- 4 cups water
- 1 cup quick cook polenta
- 4 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 2 pounds Italian sausage, cut into 1-inch pieces
- 1 large portobello mushroom, foot removed, cap thinly sliced
- 1 tablespoon finely chopped rosemary leaves
- 1 cup red wine
- 3 tablespoons sour cream
- Salt and pepper to taste
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.
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