| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 44g | 21g | 34g |
| sugars | fibre | protein | salt |
| 8g | 4g | 28g | 1.8g |
Why I Love Italian Sausage with Polenta and Mushrooms
Among the many Italian recipes I’ve tried and come to adore, Sausage with Polenta and Mushrooms holds a special place in my heart. Just like the New England seafood that shaped my culinary journey, this dish reveals an ingredient-driven narrative of a region and its delectable flavors. While no one chef single-handedly inspired this recipe, Gordon Ramsay, renowned for his Italian cuisine, certainly sparked my interest in exploring this gastronomic space.
A Dish That Transports You
The magic of the Sausage with Polenta and Mushrooms is in its ability to transport you – with each bite, imagine you’re perched at a rustic wooden table, under the Tuscan sun. It’s fitting for a leisurely weekend meal, full of warmth and hearty ingredients. And like my favorite Maine lobster rolls, there’s a strange, delicious comfort in foods that tell the story of their origin.
Pairing Possibilities
As for pairings, this dish is a hearty affair on its own, but it can also seamlessly fit alongside other Italian culinary masterpieces. Imagine a table spread with Insalata Caprese fresh from the garden, and a well-toasted garlic bread covered in just the right amount of (you guessed it), minced garlic! Strong red wine, like a Chianti, is an impeccable companion to this dish, perfectly enhancing the richness of the sausage and the earthiness of the mushrooms.
While my two daughters, Erin and Samantha, and my Portland roots have a solid place in my heart and on my table, so does this Sausage with Polenta and Mushrooms dish. Its ability to bring people together, evoke stories, and create memories is why I hold it amongst my favorites. And isn’t that what great food is all about?
What You’ll Need
- 1.5 lbs of Italian sausage
- 4 cups of milk
- 2 cups of polenta
- 1 teaspoon of salt
- 4 tablespoons of unsalted butter
- 1 cup finely grated Parmesan cheese
- 1 lb of fresh mixed mushrooms
- 2 cloves garlic, minced
- 1 cup of dry white wine
- 2 tablespoons of olive oil
- 1 cup of beef broth
- 2 tablespoons of fresh chopped parsley
- Salt and black pepper to taste
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). In a frying pan over medium heat, brown the Italian sausage until fully cooked. Remove from heat and set aside.
Step Two
In a medium pot, bring the milk to a gentle boil. Add salt and slowly whisk in the polenta. Reduce the heat to low and continue to stir the mixture for about 15 to 20 minutes, or until the polenta is creamy. Turn off the heat and stir in the butter and Parmesan cheese.
Step Three
While the polenta is cooking, in a large frying pan, heat the olive oil over medium heat. Add the mixed mushrooms and cook until they are golden brown and crispy. Next, add the minced garlic and cook for another minute.
Step Four
Add the cooked sausage back in the pan with the mushrooms. Add the dry white wine, scraping the bottom of the pan to loosen any flavorful bits. Allow the wine to reduce by half, then pour in the beef broth. Let the mixture simmer for about 10 minutes until the sauce has thickened up slightly. Season with salt and black pepper to taste.
Step Five
Divide the creamy polenta among four plates. Top each serving with the sausage and mushroom mixture. Sprinkle with the fresh chopped parsley and serve while hot.
Step Six
Enjoy your delicious Sausage with Polenta and Mushrooms!
