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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1. 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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