NEW: POLENTA CON FUNGHI E SALSICE

Polenta with Mushrooms and Sausages

 

Serves 4

 

Ingredients

• 200 g medium yellow polenta
• 800 ml water
• Pinch salt
• 4 fat Italian pork and fennel sausages
• *80 ml (4 tbsp) Italian salsa di pommodori (see Website Recipes Autumn 2008)
• 125 g mixed mushrooms, sliced or quartered
• Extra virgin olivfe oil
• 50 g finely grated parmesan, for serving

 

Method

Make a soft yellow polenta according to packet directions. Pour into a lightly oiled ‘slab’ tin or oven sheet and cool slightly. It should be at least 2.5 cm thick. Leave until cold.

 

Slice polenta with a piece of cotton held taught (better than a knife), into serving size pieces.

 

Heat a small, heavy griddle pan, add olive oil and polenta pieces. Brown on both sides and set aside.  Grill sausages on the griddle until well browned, crisp and cooked through, about 20 minutes. Remove sausages to a plate. Add mushrooms to the griddle and grill quickly until just done. Season well.

 

Warm salsa and spoon over cooling polenta. Pour mushrooms top of salsa and top with sausages. Warm the dish gently in a 160° C oven. Pass grated parmesan at the table.

 

© Copyright Elise Pascoe 2008