Easy Polenta With Sausage And Mushrooms Recipes

EASY POLENTA WITH SAUSAGE AND MUSHROOMS RECIPE

Steps:

• In a heavy saucepan place chicken broth, milk and butter then slowly bring to a boil. Begin adding the cornmeal stirring briskly. Stir in the Fontina cheese. When all the cornmeal has been mixed in, remove from heat.
• While chicken broth is boiling, cook sausages. Slice them and set them aside.
• Melt butter in a another non stick skillet and cook mushrooms.
• To serve, place a mound of polenta in a bowl, top with mushrooms and sausages. Sprinkle with parsley and Parmesan cheese.

SAUSAGE AND MUSHROOM POLENTA

Steps:

• Heat a large skillet over high heat and add the sausage, breaking it down with a wooden spoon. Cook for about 5 to 7 minutes, until the sausage has browned and crisped. Add in the onions and mushrooms and cook until softened. Season with 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to low.To make the polenta, bring the water, milk, and 1 teaspoon salt to a simmer in a medium pot. Slowly stream in the cornmeal while whisking. Reduce the heat to low and continue to cook (stirring often) until mixture is thick and creamy, about 20 minutes. Remove from heat and stir in the butter, cheese and 1/2 teaspoon black pepper. Stir until melted.Serve with sausage and mushrooms spooned on top. Garnish with scallions.

BAKED POLENTA WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
• Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
• Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
• Bake in the preheated oven until golden, about 20 minutes.

BUDIN DE POLENTA WITH MUSHROOM AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees F.
• Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree F oven until ready to serve.
• Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.

BAKED POLENTA WITH SAUSAGE AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare polenta: Stir water, polenta, butter, garlic, salt, and pepper together in an 8-inch square baking dish.
• Bake in the preheated oven until most of the water has been absorbed, about 40 minutes.
• While the polenta is baking, prepare sauce: Heat oil in a large, nonstick skillet over medium heat. Add onion; cook until soft, about 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cook for 7 minutes.
• Add flour and cook, stirring constantly, for 2 minutes. Pour in sausage, chicken stock, and diced tomatoes; simmer for 15 minutes.
• Remove polenta from the oven and stir in Parmesan cheese. Spoon sauce over polenta and serve.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

POLENTA WITH SAUSAGE AND PEPPERS

Steps:

• Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
• Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.