Polenta and Sausage
Source of Recipe
Mario Batali
List of Ingredients
4 cups water
1 cup quick cook polenta
1/4 cup extra virgin olive oil
1 medium red onion, thin sliced
2 pounds sweet Italian sausage links -- cut 1" pieces
1 large portobello mushroom, thin sliced
1 tablespoon finely chopped fresh rosemary leaves
1 cup red wineRecipe
Bring the water to a boil in a 6-quart saucepan. Pour the polenta in a thin stream into the boiling water and, whisking constantly, cook until it is as thick as porridge. Continue cooking, stirring with a wooden spoon until it is too thick to stir. Pour the polenta out onto a wooden cutting board. In a 12 to 14-inch saute pan, heat the oil until it is smoking and add the onion. Cook until just softened, or 2 to 3 minutes, and add the sausage pieces. Cook until browned on all sides and drain the fat from the pan. Add the portobellos, rosemary and red wine and bring to a boil. Simmer 10 minutes covered, or until sausage is cooked. Slice pieces of polenta off the board with a knife and place in each of four warmed pasta bowls. Remove the sausage mixture from the heat, season, to taste, and pour over polenta. Serve immediately. Yield: 4 servings
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