Smacafam

Ingredients

• 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

Directions

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.