Polenta con Funghi e Salsiccia (Polenta with Mushrooms and Sausage)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 450 g Italian pork sausage
• 400 g Mushrooms
• 150 ml White wine
• 900 ml Chicken stock
• 200 g Polenta
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Put a large frying pan over medium-high heat and add the olive oil. Finely chop the onion, then add it to the pan with a pinch of the salt and cook for 4 to 5 minutes until softened.
2. Squeeze the Italian pork sausage meat from its skins into the pan and break it up with a wooden spoon. Cook for 6 to 8 minutes until well browned and any liquid has cooked off.
3. Slice the mushrooms and add them to the pan with a little black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and tender.
4. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Add 200 ml of the chicken stock and simmer for 3 to 4 minutes until glossy; keep the pan on very low heat while you make the polenta.
5. Bring the remaining chicken stock to a simmer in a saucepan and whisk in the polenta in a steady stream. Cook over low heat for 10 to 12 minutes, whisking often, until thick and creamy; season with the remaining salt and a little more black pepper if needed.
6. Finely chop the fresh parsley and stir most of it into the sausage and mushroom topping. Spoon the hot polenta into bowls and ladle over the topping, finishing with the remaining parsley.

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